Description
This White Peach Mascarpone Tart features a buttery rough puff pastry crust filled with honey-sweetened mascarpone diplomat crème and topped with delicate, poached white peaches and fresh raspberries. Peaches are poached in a fragrant white wine mixture infused with orange blossom honey, vanilla, lemon juice, and zest, then paired with a luxurious mascarpone pastry cream flavored with vanilla bean and lightly sweetened with honey and powdered sugar. The tart is finished with a drizzle of reduced poaching liquid, chocolate pearls, and cornflower petals, lending a fresh and elegant finish perfect for summer or any special occasion.
Ingredients
Scale
Vanilla Pastry Cream
- 1 cup whole milk (228 grams)
- 1 teaspoon vanilla bean paste
- ¼ cup white sugar (50 grams)
- 1 tablespoon + 1.5 teaspoons cornstarch (15 grams)
- 1/8 teaspoon salt
- 2 egg yolks (35 grams)
- 1 tablespoon unsalted butter (15 grams)
Mascarpone Diplomat Crème
- 4 ounces mascarpone (113 grams)
- ¼ cup heavy cream (60 grams)
- ¼ cup powdered sugar (30 grams)
- Pinch of salt
Peach Poaching Liquid
- ½ cup white sugar
- ¼ cup Cakebread Cellars 2021 Chardonnay, Napa Valley
- 1 teaspoon vanilla extract
- 1 tablespoon orange blossom honey
- Juice from half a lemon
- 1 tablespoon lemon zest
- Pinch of salt
- ¾ pound firm ripe peaches (about 3 peaches)
Puff Pastry
- 1 sheet thawed store-bought puff pastry
- 1–2 tablespoons milk (for brushing)
Toppings
- 2 fresh peaches
- ¼ cup white sugar
- ¾ cup homemade or store-bought caramel sauce
- Fresh raspberries (quantity as desired)
- Chocolate pearls (quantity as desired)
- Cornflower petals (for garnish)
Instructions
- Make the Vanilla Pastry Cream: In a pot, combine milk and vanilla bean paste, then bring to a low simmer. Remove from heat and let cool slightly. Prepare an ice bath. In a heatproof bowl, whisk together white sugar, cornstarch, and salt. Add egg yolks and whisk until pale yellow and smooth, about one minute. Slowly whisk the warm milk mixture into the egg yolks in a thin stream, then return the combined mixture to the pot. Cook over medium heat, whisking constantly until it thickens and bubbles (2-3 minutes). Continue whisking vigorously for one more minute, then remove from heat. Stir in unsalted butter until completely combined. Strain the pastry cream through a fine mesh sieve into a bowl, cover the surface with plastic wrap to prevent a skin, then place in the ice bath until cooled to room temperature. Refrigerate for 1-2 hours or until chilled.
- Poach the Peaches & Reduce the Poaching Liquid: In a shallow wide pot, whisk together sugar, Chardonnay, vanilla extract, orange blossom honey, lemon juice, lemon zest, and a pinch of salt. Bring to a simmer over medium heat. Meanwhile, clean and halve the peaches, keeping skins and seeds intact. Add peaches cut side up into simmering poaching liquid and poach for 4 minutes. Flip peach halves and poach for another 4 minutes. The peach skins should begin to slip off. Remove from heat and let peaches cool in liquid. Once cool, remove peaches, peel off skins, and discard seeds. Return poaching liquid to medium heat and reduce by about 70% until thick and syrupy. Strain and set aside to cool.
- Bake the Puff Pastry Tart Shell: Preheat oven to 400°F (204°C). Roll out thawed puff pastry into a 10-inch tart pan, trimming edges as needed. Prick the bottom of the pastry with a fork. Line pastry with parchment paper and fill with pie weights (or dry beans/rice). Brush edges with milk. Bake for 20-25 minutes until golden brown. Remove from oven and gently press down any puffed areas. Let tart shell cool completely.
- Make the Whipped Mascarpone Diplomat Crème: Whisk the chilled vanilla pastry cream until smooth. In a separate bowl, combine mascarpone, heavy cream, salt, and sift in powdered sugar. Whip on low speed until combined, then increase to high until soft peaks form. Fold a few spoonfuls of pastry cream into the whipped mascarpone to lighten it, then gently fold in the remaining pastry cream, taking care not to deflate the mixture.
- Assemble the Tart: Remove tart mold from pastry shell and transfer tart to a serving plate. Spread the mascarpone diplomat crème evenly over the puff pastry using an offset spatula. Drizzle the cold poaching liquid reduction over the mascarpone cream. Slice poached peaches and arrange on top, adding fresh raspberries, chocolate pearls, and cornflower petals for garnish. Serve immediately. The tart can be refrigerated for up to two days.
Notes
- Use ripe but firm peaches for poaching to ensure they hold their shape.
- If peaches and raspberries are out of season, quince and green apples can be substituted.
- Make pastry cream and poach peaches a day ahead for easier assembly.
- Pie weights can be substituted with dry beans or rice when baking the tart shell.
- Do not assemble the tart until fully cooled to prevent the cream from melting.
- This tart is best served fresh but can be stored refrigerated up to two days.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: dessert, peach tart, white peaches, mascarpone cream, puff pastry, poached peaches, chardonnay dessert, vanilla pastry cream, diplomat crème, honey, orange blossom, lemon, summer dessert
