White Peach Mascarpone Tart (Print)
Buttery puff pastry tart filled with vanilla mascarpone, poached peaches, and caramel. Perfect for summer gatherings.
# What You'll Need:
→ Vanilla Pastry Cream
01 -
1 cup whole milk (228 grams)
02 -
1 teaspoon vanilla bean paste
03 -
1/4 cup white sugar (50 grams)
04 -
1 tablespoon + 1.5 teaspoons cornstarch (15 grams)
05 -
1/8 teaspoon salt
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2 egg yolks (35 grams)
07 -
1 tablespoon unsalted butter (15 grams)
→ Mascarpone Diplomat Crème
08 -
4 ounces mascarpone (113 grams)
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1/4 cup heavy cream (60 grams)
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1/4 cup powdered sugar (30 grams)
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Pinch of salt
→ Peach Poaching Liquid
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1/2 cup white sugar
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1/4 cup Cakebread Cellars 2021 Chardonnay, Napa Valley
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1 teaspoon vanilla extract
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1 tablespoon orange blossom honey
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Juice from half a lemon
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1 tablespoon lemon zest
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Pinch of salt
19 -
3/4 pound firm ripe peaches (about 3)
→ Puff Pastry
20 -
1 sheet thawed store-bought puff pastry
21 -
1-2 tablespoons milk
→ Toppings
22 -
2 fresh peaches
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1/4 cup white sugar
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3/4 cup homemade or store-bought caramel sauce
# How to Make It:
01 -
Heat milk and vanilla bean paste in a saucepan over medium heat until just simmering. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until pale. Slowly pour the hot milk into the egg mixture while whisking. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened. Remove from heat, stir in butter, and transfer to a bowl. Cover with plastic wrap touching the surface and cool completely.
02 -
In a bowl, whisk mascarpone, powdered sugar, and a pinch of salt until smooth. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the mascarpone mixture. Refrigerate until needed.
03 -
Combine sugar, wine, vanilla extract, honey, lemon juice, lemon zest, and a pinch of salt in a saucepan. Heat until the sugar dissolves, then add peaches and simmer for 10-15 minutes until tender. Remove peaches, let cool, and peel. Slice into wedges.
04 -
Preheat the oven to 200°C (400°F). Roll out the puff pastry slightly and transfer to a baking sheet lined with parchment paper. Lightly brush with milk. Bake until golden and flaky, about 15-20 minutes. Cool completely.
05 -
Spread a layer of mascarpone diplomat crème over the cooled puff pastry. Arrange sliced poached peaches and fresh peach slices on top. Drizzle with caramel sauce and sprinkle with sugar as desired. Serve immediately.
# Additional Notes:
01 -
Ensure the pastry cream is completely cool before folding into the mascarpone to avoid curdling.
02 -
Use firm but ripe peaches to hold their shape during poaching.