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