There’s something about white peaches that instantly transports me to sun-drenched afternoons in my grandmother’s garden. Their soft floral aroma and delicate sweetness are like edible sunshine, and every summer, I try to find new ways to highlight their magic. This White Peach Mascarpone Tart came together as a nod to those memories—layers of flaky puff pastry, a cloud-like mascarpone diplomat crème, and peaches poached in wine and honey. It’s a dessert that feels elegant but is surprisingly approachable. If you’re a fan of fruit-forward sweets like my Easy Blueberry Peach Tart with Vanilla Glaze or the comforting Peach Cobbler Pound Cake, you’ll fall for this one too.
In this post, you’ll learn how to make the tart step-by-step, poach peaches without losing their shape, and build a pastry that balances crispness with creamy layers. We’ll also dive into tips for working with mascarpone and incorporating wine into dessert without overpowering it. Whether you’re planning a brunch, an elegant dinner party, or just want a new peach dessert to master, this one’s for you.
White Peach Mascarpone Tart
Table of Contents
Crafting the Base – Puff Pastry and Peach Perfection
Using store-bought puff pastry makes this tart simple to prepare, but it’s all about technique. First, thaw your pastry just until pliable. Over-thawing makes it hard to handle. Dock it with a fork before baking to prevent puffing and brush lightly with milk to achieve a golden finish. Baking it flat between two parchment-lined sheet pans helps create that crisp, even surface perfect for holding the luscious mascarpone filling.
If you’ve made my Peach Hand Pies Recipe before, you already know how beautifully puff pastry pairs with stone fruits. This tart takes it a step further, creating a single, elegant centerpiece dessert.
What makes this tart special is the peach poaching liquid, a heady blend of Chardonnay, orange blossom honey, vanilla, and lemon zest. Choose firm, ripe white peaches and gently simmer them just until tender. The wine softens their edges and the citrus brightens their flavor without overpowering. Be sure to cool them completely before slicing to maintain clean lines when you layer them on the tart.
For another floral-forward peach treat, try my Millionaire Peach Salad, which also plays with honey and citrus notes.
Building Flavor – The Mascarpone Diplomat Crème
A smooth, stable pastry cream starts with patience and precision. This one uses egg yolks, cornstarch, and whole milk to achieve a rich yet not-too-heavy texture. Vanilla bean paste adds those beautiful specks and deep flavor, but you can substitute with extract if needed. After it thickens, stir in cold butter for silkiness, then chill fully before folding into the mascarpone and whipped cream.
Don’t skip straining the pastry cream. It’s the secret to a lump-free result. You want a texture that can hold shape without being stiff. If you loved the filling in my Peaches and Cream Cheesecake Bars, this cream delivers a similar level of dreamy smoothness.
Mascarpone can be tricky. It’s rich and creamy but it breaks if overworked. That’s why it’s gently folded into the cooled pastry cream with a whipped cream and powdered sugar mixture. This transforms it into a diplomat-style crème: thick enough to pipe but light enough to melt on your tongue.
To balance the sweetness of the tart, a pinch of salt goes into the crème. I recommend chilling the completed filling before assembling, which makes it easier to spread or pipe onto your pastry shell.
This filling would also be lovely in my Delicious Fresh Peach Fritters for an unexpected twist.
Assembling with Care – From Crème to Caramel
Assembly is where the magic really happens. Start by spreading a generous layer of your chilled mascarpone diplomat crème onto the fully baked puff pastry shell. If you want a cleaner look, use a piping bag and gently smooth the top with an offset spatula.
Next, slice your cooled poached peaches thinly and fan them across the top in elegant overlapping rows. Their tender texture plays beautifully against the crisp pastry and creamy base. You can even alternate directions for a pinwheel look or arrange them in concentric circles for a flower effect, just like you’d present the fruit in Peach Crumb Bars, but with elevated flair.
To give your tart that glossy bakery finish, sprinkle white sugar lightly over the top and torch it with a kitchen torch to create a brûléed caramel layer. This adds a hint of crunch and a toasty flavor that ties in beautifully with the honey notes from the poached peaches.
If you’re short on time or don’t have a torch, drizzle a spoonful of homemade or store-bought caramel sauce across the top and garnish with thin wedges of fresh, unpoached white peach for contrast.
This tart holds up well for a few hours in the fridge, making it perfect for brunches or summer dinner parties. For another peach-forward party dessert, don’t miss my Honey Peach Cream Cheese Cupcakes.
Serving, Storing and Seasonal Twists
This tart is best served chilled but not cold. About 15 minutes out of the fridge is ideal. That way, the mascarpone filling softens just enough to feel luxurious while the puff pastry stays crisp. Use a sharp serrated knife for clean slices and wipe between cuts.
For presentation, a dusting of powdered sugar or a few mint leaves add that special touch. You can pair slices with a scoop of vanilla bean gelato or whipped cream, but honestly, it’s stunning on its own.
When I served this alongside my Peach Lemonade last weekend, it was the ultimate summer table duo.
Want to make it your own? Swap white peaches for nectarines, apricots, or even strawberries. Just adjust the poaching time based on their firmness. You could also flavor your diplomat crème with almond extract instead of vanilla for a subtle nutty twist.
For fall or winter, try caramelizing apple slices instead. And if you’ve made my Raspberry Peach Smoothie, you know how beautifully tart fruit pairs with sweet creamy bases. Use that inspiration to add a hint of berry compote between the pastry and cream layers.
Once assembled, this tart keeps beautifully in the fridge for up to two days. The crust stays flaky if stored uncovered on a baking tray lined with parchment.
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White Peach Mascarpone Tart: A Dreamy Summer Dessert with Delicate Layers
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Elegant summer tart with caramel-glazed white peaches, silky mascarpone filling, and flaky puff pastry.
Ingredients
1 sheet puff pastry, thawed
1–2 tbsp milk (for brushing)
3 white peaches, poached
2 fresh peaches (for topping)
¾ cup caramel sauce
¼ cup white sugar (for brûlée)
Vanilla Pastry Cream:
1 cup whole milk
1 tsp vanilla bean paste
¼ cup white sugar
1 tbsp + 1½ tsp cornstarch
1/8 tsp salt
2 egg yolks
1 tbsp unsalted butter
Mascarpone Diplomat Crème:
4 oz mascarpone
¼ cup heavy cream
¼ cup powdered sugar
Pinch of salt
Poaching Liquid:
½ cup white sugar
¼ cup Chardonnay
1 tsp vanilla extract
1 tbsp orange blossom honey
Juice from ½ lemon
1 tbsp lemon zest
Pinch of salt
Instructions
1. Preheat oven to 400°F. Roll out puff pastry on parchment and dock with a fork.
2. Brush with milk, cover with second parchment and bake between pans for 15–18 minutes. Cool completely.
3. Simmer poaching liquid ingredients, add sliced white peaches, poach for 3–4 minutes until just tender. Cool.
4. Whisk sugar, cornstarch, salt, and egg yolks. Heat milk and vanilla, then temper into egg mixture.
5. Cook until thickened, remove from heat, add butter, and chill completely.
6. Whip heavy cream with powdered sugar and fold into chilled pastry cream along with mascarpone and salt.
7. Spread cream onto pastry base, top with poached peaches and fan out evenly.
8. Optional: sprinkle sugar on top and torch for brûlée effect or drizzle with caramel.
9. Slice fresh peaches and layer as garnish, chill tart before serving.
Notes
Make all components ahead and assemble day-of.
Brushing the crust with melted white chocolate helps prevent sogginess.
You can swap peaches with nectarines or apricots.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
FAQ Section
What’s the difference between white and yellow peaches in tarts?
White peaches are sweeter and less acidic than yellow peaches, making them ideal for lighter, more delicate desserts like this tart.
Can I use canned or frozen peaches?
Fresh is best for presentation and texture, but you can use drained canned peaches or thawed frozen ones in a pinch. Just skip the poaching.
How do I keep puff pastry from getting soggy under the cream?
Fully bake the pastry until golden, then cool completely before adding cream. Optional: brush the pastry with melted white chocolate to create a barrier.
Can I make this tart a day ahead?
Yes. You can bake the pastry, poach the peaches, and make the cream a day in advance. Assemble the tart a few hours before serving for best results.
Conclusion
This White Peach Mascarpone Tart isn’t just a dessert. It’s a celebration of seasonality, simplicity, and that satisfying feeling of creating something beautiful with your hands. With its golden crisp crust, pillowy cream filling, and honey-kissed fruit, it brings elegance without stress. It’s the kind of dessert that turns a warm summer day into a memory you’ll crave to recreate.
