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

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Ingredients

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.

*** Explore more Honey-Glazed Peach Tart With Mascarpone Cream Recipes »

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Viktor Morra

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This tart was delicious! The peaches were perfectly ripe and the honey glaze was the perfect touch of sweetness. The mascarpone cream was also very good. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dess

Adelaide Plange

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I've made this tart several times and it's always a hit! It's the perfect dessert for any occasion. The peaches are always perfectly ripe and the honey glaze is the perfect touch of sweetness. The mascarpone cream is also very good. I would definitel

Daisy Palacios Torres

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This tart was a bit too sweet for my taste. The honey glaze was a bit overpowering and the mascarpone cream was a bit too rich. I would recommend using less honey in the glaze and using a lighter cream in the filling.

layla gaftha

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I made this tart for my family and they loved it! The peaches were perfectly ripe and the honey glaze was the perfect touch of sweetness. The mascarpone cream was also very good. I would definitely recommend this recipe to anyone looking for a delici

Chileshe Namwawa

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This honey glazed peach tart with mascarpone cream is a delicious and easy-to-make dessert. The peaches are sweet and juicy, the honey glaze is flavorful and sticky, and the mascarpone cream is rich and creamy. I loved the combination of flavors and

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