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White Peach Mascarpone Tart

Irresistible White Peach Mascarpone Tart You'll Adore

A delicious White Peach Mascarpone Tart combining poached peaches and creamy mascarpone filling in a flaky pastry.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream
  • 2 cups Whole Milk Creates a creamy base for the delicious pastry cream.
  • 2 teaspoons Vanilla Bean Paste Infuses a rich vanilla flavor; swap with extract in a pinch.
  • ½ cup White Sugar Sweetens your pastry cream; consider coconut sugar for a healthier twist.
  • ¼ cup Cornstarch Thickens the cream beautifully; arrowroot powder is a great alternative.
  • a pinch Salt Elevates all flavors; use sea salt for a more robust taste.
  • 4 large Egg Yolks Lend richness; avoid substitutes for the best texture.
  • 2 tablespoons Unsalted Butter Adds creaminess; margarine works for a dairy-free option.
For the Mascarpone Mixture
  • 1 cup Mascarpone Provides that signature creaminess; cream cheese can replace for a different flavor.
  • 1 cup Heavy Cream Adds richness and stability when whipped; coconut cream is a perfect dairy-free substitute.
  • ½ cup Powdered Sugar Sweetens the whipped cream; granulated sugar can work, but texture may vary.
For the Poached Peaches
  • 4 firm ripe Peaches Poached to perfection for flavor; nectarines are a fantastic alternative.
  • ½ cup White Sugar (Poaching) Sweetens the poaching liquid; honey or maple syrup adds a unique taste.
  • 1 cup Chardonnay Infuses depth into the poaching process; any quality white wine will do.
  • 1 teaspoon Vanilla Extract Complements the sweet peaches beautifully; feel free to use almond extract for a nutty lift.
  • 2 tablespoons Orange Blossom Honey Offers floral sweetness; any honey will work, though flavors will vary.
  • 1 tablespoon Lemon Juice & Zest Brightens the flavor; citric acid can substitute if necessary.
For the Tart Assembly
  • 1 sheet Store-bought Puff Pastry Makes this tart quick and easy; homemade is always an option for a personal touch.
  • 1 tablespoon Milk (for brushing) Achieves a lovely golden color on the pastry; water can also suffice.
  • as needed Fresh Peaches, Raspberries & Optional Toppings Garnishes that add a burst of color and flavor; seasonal fruits can be switched up for variety.

Equipment

  • Medium saucepan
  • Tart pan
  • Fine sieve
  • Large bowl

Method
 

Step‑by‑Step Instructions for White Peach Mascarpone Tart
  1. In a medium saucepan over medium heat, warm 2 cups of whole milk with 2 teaspoons of vanilla bean paste until just simmering. In a separate bowl, whisk together ½ cup of white sugar, ¼ cup of cornstarch, and a pinch of salt. Gradually add this mixture to the hot milk, whisking continuously. Stir in 4 egg yolks, cooking the mixture until it thickens, about 5-7 minutes. Strain through a fine sieve, cool, and refrigerate for at least 1 hour.
  2. In a saucepan, combine 4 cups of water, ½ cup of white sugar, 1 cup of Chardonnay, 1 teaspoon of vanilla extract, the juice and zest of 1 lemon, and 2 tablespoons of orange blossom honey. Bring to a simmer, then add 4 halved and pitted firm ripe peaches. Poach for 8 minutes until tender but not mushy. Remove from heat and let the peaches cool in the poaching liquid, then skin, slice, and set aside.
  3. Preheat your oven to 400°F (200°C). Roll out a sheet of store-bought puff pastry and carefully fit it into a tart pan, trimming any excess. Prick the bottom with a fork to prevent bubbling, then line it with parchment paper and fill with pie weights or dried beans. Blind bake for 20-25 minutes until golden brown, then remove from the oven, take out the weights, and let it cool completely.
  4. In a large bowl, beat 1 cup of mascarpone with 1 cup of heavy cream and ½ cup of powdered sugar until soft peaks form, about 4-5 minutes. Gently fold in the cooled pastry cream for a smooth, luxurious consistency.
  5. Spread the mascarpone mixture evenly on the cooled puff pastry, creating a luscious layer. Drizzle some of the reserved poaching liquid over the top to enhance the flavors. Arrange the poached peach slices attractively on the cream and sprinkle with fresh raspberries.
  6. Slice the completed White Peach Mascarpone Tart into generous pieces and serve immediately. For an even more delightful experience, pair with a dollop of freshly whipped cream or a scoop of vanilla ice cream. If not consumed right away, store the tart in the refrigerator for up to two days to maintain its freshness and flavor.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 150mgPotassium: 230mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 6mgCalcium: 70mgIron: 1mg

Notes

Make sure to cool the pastry cream well before mixing with mascarpone to prevent curdling and achieve a smooth texture. Strain the pastry cream to ensure a velvety filling for your tart. Be cautious when poaching peaches to avoid mushiness. Brush the puff pastry with milk for a beautifully golden crust. Top with fresh raspberries for a vibrant finish.

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