Peach and Mascarpone Puff Pastry Tart
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.
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.