Description
This White Peach Mascarpone Tart features a flaky puff pastry base, a luscious whipped mascarpone diplomat crème, and delicate poached white peaches, all finished with a drizzle of poaching syrup. The combination of creamy, fruity, and buttery flavors makes for an elegant and refreshing dessert, perfect for summer occasions or any special gathering.
Ingredients
Vanilla Pastry Cream
- 1 cup whole milk (228 grams)
- 1 teaspoon vanilla bean paste
- ¼ cup white sugar (50 grams)
- 1 tablespoon + 1½ teaspoon cornstarch (15 grams)
- ⅛ teaspoon salt
- 2 egg yolks (35 grams)
- 1 tablespoon unsalted butter (15 grams)
Whipped Mascarpone Crème
- 4 ounces mascarpone (113 grams)
- ¼ cup heavy cream (60 grams)
- ¼ cup powdered sugar (30 grams), sifted
- Pinch of salt
Peach Poaching Liquid
- ½ cup white sugar
- ¼ cup Chardonnay (Cakebread Cellars 2021, Napa Valley)
- 1 teaspoon vanilla extract
- 1 tablespoon orange blossom honey
- Juice from half a lemon
- 1 tablespoon lemon zest
- Pinch of salt
- ¾ pound of firm ripe peaches (about 3)
Puff Pastry Tart Shell
- 1 sheet thawed store-bought puff pastry
- 1–2 tablespoons milk
Toppings
- 2 fresh peaches
- ¼ cup white sugar
- ¾ cup homemade or store-bought caramel sauce
Instructions
- Make the Vanilla Pastry Cream: In a pot, combine milk and vanilla bean paste and bring to a low simmer. Once it simmers, remove from heat and let cool. Prepare an ice bath for the custard. In a bowl, whisk together the sugar, cornstarch, and salt, then add the egg yolks and whisk until pale, smooth, and fluffy (about 1 minute). While whisking the egg mixture continuously, slowly pour in the warm vanilla milk in a thin stream to temper. Pour the combined mixture back into the pot and cook over medium heat, whisking constantly until thickened and bubbling (2-3 minutes). Whisk vigorously for 1 minute after it starts bubbling, then remove from heat and whisk in butter until fully melted. Strain through a fine mesh sieve, press plastic wrap onto surface, cool in ice bath, then refrigerate until chilled (1-2 hours or overnight).
- Poach the Peaches & Reduce Syrup: In a wide pot, combine sugar, Chardonnay, vanilla extract, honey, lemon juice, zest, and a pinch of salt. Bring the mixture to a simmer. Halve peaches, leaving skin and pit in place, and add them cut-side up. Simmer for 4 minutes, flip, then simmer another 4 minutes. Remove peaches when skins slip, let cool, then remove skin and pit. Return poaching liquid to stove and reduce by 70% until thick and syrupy. Strain and cool.
- Bake the Puff Pastry Shell: While peaches poach, preheat oven to 400°F (200°C). Roll out thawed puff pastry to fit a 10-inch tart pan; trim edges. Prick base with a fork, line with parchment, and add pie weights. Brush edges with milk. Bake 20–25 minutes until golden. Remove from oven, press down any puffed areas, and cool completely. Remove from tart pan.
- Prepare the Whipped Mascarpone Diplomat Crème: When pastry cream is chilled, whisk until smooth. In a separate bowl, combine mascarpone, heavy cream, powdered sugar, and salt. Whip on low until blended, then high until soft peaks form. Fold a few spoonfuls of pastry cream into whipped mascarpone, then gently fold in the rest to keep the mixture airy.
- Assemble the Tart: Place cooled puff pastry shell on a serving plate. Spread mascarpone diplomat crème evenly in shell. Drizzle with the reduced peach poaching syrup. Slice poached peaches and arrange on mascarpone crème. Add sliced fresh peaches if desired, and finish with raspberries, chocolate pearls, cornflower petals, or caramel sauce as desired. Slice and serve immediately. Tart keeps up to 2 days refrigerated.
Notes
- Pastry cream can be prepared a day ahead for convenience.
- Use firm ripe peaches for both poaching and fresh topping for best texture and flavor.
- Any dry, not too sweet white wine may be substituted for the Chardonnay.
- Ensure puff pastry is fully cool before filling with cream to prevent melting.
- Tart is best enjoyed the day it’s made but will keep up to 2 days chilled.
Nutrition
- Serving Size: 1 slice (1/8 tart)
- Calories: 390
- Sugar: 29g
- Sodium: 170mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 87mg
