Peach and Mascarpone Puff Pastry Tart

I just love the fresh, ripe peaches that are showing up in markets right now, especially Colorado peaches, which are my favorite. (No offense, Georgia!) There is something about those cool nights and long, warm days on the western slopes of the Rocky Mountains that seems to dial up peaches to be perfectly juicy and sweet when ripe. Oftentimes, they are referred to as Palisade Peaches, as they are grown in and around the town of Palisade, Colorado.

When peaches are this good, I don't think they need much fussing. I wanted to make something that would let the peaches shine, while giving them a few simple and convenient companions: creamy mascarpone, buttery puff pastry, a little honey, toasted almonds and a touch of flaky salt.

The result is this simple Peach and Mascarpone Puff Pastry Tart. It comes together surprisingly quickly, especially if you use good-quality all-butter puff pastry. The finished tart feels considerably more impressive than the amount of work involved.

Give the puff pastry a quick headstart in the oven before adding the mascarpone and peaches. It helps ensure that the pastry stays crisp underneath the creamy filling and juicy fruit. Peach preserves brushed over the peaches intensifies the peach flavor and gives the tart a beautiful glossy finish.

And then there are the finishing touches. A drizzle of honey, reserved lemon zest, toasted almonds and a sprinkle of flaky salt bring everything together. I also love adding a little fresh basil chiffonade when I have it on hand—the herbal note is particularly nice with the sweet peaches – and seasonally perfect!

Ingredients

I've used mascarpone cheese in this recipe. It is a rich, Italian fresh cheese with a luxuriously creamy texture and a mild, slightly sweet flavor. Similar in appearance to cream cheese but considerably softer and more delicate, mascarpone is wonderful in both sweet and savory dishes. Here, its richness provides a lovely counterpoint to the bright acidity and sweetness of ripe peaches, while its silky texture makes the perfect creamy layer beneath the fruit. Bel Gioioso is the brand most commonly found in grocery stores. (I like to keep a container of it on hand in the freezer, so that quick recipes – like this one – can be assembled without a trip to the grocery store!)

• frozen puff pastry
• mascarpone cheese
• honey
• lemon
• vanilla extract or vanilla bean paste
• ripe peaches
• peach preserves
• sliced almonds
• turbinado sugar (optional)
• flaky sea salt
• fresh basil (optional)

See recipe card for quantities.

Instructions

Preheat oven to 400°F. Place rack in the middle of the oven.

Unfold puff pastry onto parchment 

Roll out to roughly 12 × 12 inches. Score a ¾-inch border around the edge of the pastry. 

Prick the center of the pastry well with a fork.

Chill the pastry for 10–15 minutes.

Bake for 8–10 minutes, until the center is just beginning to set but is still pale. If the center has puffed, gently press it down with the back of a spoon within the border.

While the pastry is baking, combine mascarpone, honey, lemon juice, and vanilla in a small bowl.

Spread the mascarpone mixture evenly inside the pastry border.

Top with peaches, fanning them out or layering them with a slight overlap.

Microwave the peach preserves for 20 seconds, or until melted and loose. Brush the preserves over the peaches. 

Sprinkle with toasted almonds and turbinado sugar.

Return to the oven and bake for 10–12 minutes more, until the pastry is golden brown and the peaches are beginning to caramelize.

Remove from the oven and let rest for 5 minutes. Drizzle with honey, then top with reserved lemon zest, basil (if using), and a sprinkle of flaky salt, if desired.

Hint: There is a real good chance that the pastry won't want to roll out to an exact square; just straighten the edges out manually.

Equipment

• baking sheet
• parchment paper

Storage

Cover and refrigerate for up to 4 days. For the best texture, enjoy within 2–3 days. (he mascarpone filling will hold up well, but the puff pastry will gradually lose its crispness and the peaches may release some moisture.)

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Fresh summer peaches and creamy mascarpone are a perfect match in this easy puff pastry tart. The mascarpone is lightly sweetened with honey and brightened with lemon, while peach preserves add an extra layer of fruity flavor and help the peaches caramelize in the oven. Finished with toasted almonds, a drizzle of honey, and a sprinkle of flaky salt, it’s an effortlessly elegant dessert that makes the most of ripe, juicy peaches.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 6

Equipment

• baking sheet
• parchment paper (optional)

Ingredients

  

• 1 sheet all-butter puff pastry thawed
• 6 to 8 ounces mascarpone
• 1 tablespoon honey plus more for drizzling
• 1 teaspoon lemon juice plus ½ teaspoon finely grated lemon zest, reserved
• ¼ teaspoon vanilla extract or vanilla bean paste
• 2 to 3 ripe peaches sliced ⅛–¼-inch thick
• 3 tablespoons peach preserves
• 2 tablespoons sliced almonds lightly toasted
• 1 to 2 tablespoons turbinado sugar
• pinch of flaky salt
• Optional: fresh basil thinly sliced (chiffonade)

Instructions

 

• Preheat oven to 400°F. Place rack in the middle of the oven.
• Unfold puff pastry onto parchment and using a rolling pin, roll out to roughly 12 × 12 inches. Score a ¾-inch border around the edge of the pastry. Prick the center of the pastry well with a fork. Chill the pastry for 10–15 minutes.
• Bake for 8–10 minutes, until the center is just beginning to set but is still pale. If the center has puffed, gently press it down with the back of a spoon within the border.
• While the pastry is baking, combine mascarpone, honey, lemon juice, and vanilla in a small bowl.
• Spread the mascarpone mixture evenly inside the pastry border. Top with peaches, fanning them out or layering them with a slight overlap.
• Microwave the peach preserves for 20 seconds, or until loose and brushable. Brush the preserves over the peaches. Sprinkle with toasted almonds and turbinado sugar.
• Return to the oven and bake for 10–12 minutes more, until the pastry is golden brown and the peaches are beginning to caramelize.

Keyword easy dessert, fresh peaches, mascarpone, mascarpone dessert, palisades peaches, peach dessert, peach mascarpone tart, peach tart, puff pastry dessert, summer dessert