Best 3 Honey Glazed Peach Tart With Mascarpone Cream Recipes

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Indulge in a tantalizing culinary journey with our comprehensive guide on crafting the perfect honey glazed peach tart with mascarpone cream. This delightful dessert combines the enchanting flavors of sweet peaches, rich mascarpone cheese, and a crispy tart shell into an unforgettable treat. Whether you're a seasoned baker or just starting your dessert-making adventure, this article will provide you with all the essential knowledge and step-by-step instructions to create this delectable masterpiece. Discover the secrets behind selecting the ripest peaches, preparing the delicate tart dough, and achieving the perfect balance of flavors in the mascarpone cream. Embark on a delightful culinary adventure and treat your taste buds to the symphony of flavors that awaits you in this honey glazed peach tart with mascarpone cream.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM



Honey-Glazed Peach Tart with Mascarpone Cream image

Categories     Milk/Cream     Food Processor     Dairy     Fruit     Nut     Dessert     Bake     Backyard BBQ     Peach     Almond     Summer     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 1/2 tablespoons (about) ice water
Filling
1/4 cup sugar
3 tablespoons all purpose flour
2 teaspoons grated lemon peel
6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups)
2 tablespoons honey
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons sliced almonds
2 tablespoons peach preserves, melted
Mascarpone Cream
1 cup chilled whipping cream
6 tablespoons mascarpone cheese*
2 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
  • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
  • Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. (Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature.)
  • For filling:
  • Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. (Can be made 6 hours ahead. Store tart at room temperature.)
  • For mascarpone cream:
  • Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.
  • *Italian cream cheese available at Italian markets and many supermarkets.

PEACH SANGRIA RECIPE - (4.5/5)



PEACH SANGRIA Recipe - (4.5/5) image

Provided by Jomamma

Number Of Ingredients 5

2 large fresh yellow peaches (about 1 pound total), sliced
1/4 cup sugar
3/4 cup peach liqueur or peach schnapps
1 bottle white wine
1 liter ginger ale, chilled

Steps:

  • Place the sliced peaches into the bottom of the sangria pitcher. In a small saucepan, bring 1/4 cup of sugar and 1/2 cup of water to a boil. Stir until the sugar dissolves completely. Remove from heat and let it cool. This is your simple syrup. Pour the simple syrup, peach liqueur and white wine over the peaches. Stir. Place the pitcher in the refrigerator and let it sit for at least 2 hours, up to overnight. When ready to serve, top the pitcher off with chilled ginger ale and stir gently. Serve in wine glasses, allowing a piece of fruit or two into each glass. The ginger ale will lose its carbonation quickly in the pitcher, but will still add a great flavor. If you'd like a more sparkling sangria, top the glasses off rather than the pitcher. Fill each glass half full with sangria and top off with ginger ale. This will make the final beverage more carbonated and sparkling.

HONEY GLAZED PEACH TART WITH MASCARPONE CREAM RECIPE - (4.5/5)



Honey glazed peach tart with mascarpone cream Recipe - (4.5/5) image

Provided by Dunjab

Number Of Ingredients 20

Crust
1 1/2 cup all purpose flour
3 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 1/2 tablespoons (about) ice water
Filling
1/4 cup sugar
3 tablespoons all purpose flour
2 teaspoons grated lemon peel
6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups)
2 tablespoons honey
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons sliced almonds
2 tablespoons peach preserves, melted
Mascarpone Cream
1 cup chilled whipping cream
6 tablespoons mascarpone cheese
2 tablespoon sugar
1/4 teaspoon vanilla extract

Steps:

  • For crust: • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour. • Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. DO AHEAD Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature. Filling • Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. DO AHEAD Can be made 6 hours ahead. Store tart at room temperature. Mascarpone Cream: • Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.

Tips:

  • To make the perfect pie crust, use a combination of butter and shortening. This will give the crust a flaky and tender texture.
  • When rolling out the pie dough, be sure to chill it for at least 30 minutes before rolling. This will help to prevent the dough from sticking.
  • When filling the pie, do not overfill it. Otherwise, the filling will bubble over and make a mess.
  • To prevent the pie crust from getting too brown, cover the edges with foil before baking.
  • Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and the flavors to meld together.

Conclusion:

Honey-Glazed Peach Tart with Mascarpone Cream is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet peaches, creamy mascarpone, and flaky pie crust is sure to please everyone. With just a few simple ingredients and a little bit of time, you can create a truly special treat that will be enjoyed by all.

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