Description
A luscious tart featuring sweet roasted peaches on crisp, buttery rough puff pastry, topped with a creamy mascarpone filling.
Ingredients
Scale
- 250 ml (1 cup) pure cream
- 250g (1 cup) mascarpone
- 45g icing sugar, sifted
- 250g (1 2⁄3 cups) plain flour
- 1 tablespoon icing sugar
- Pinch of sea salt
- 250g chilled unsalted butter, cut into cubes
- 100–150 ml iced water
- 4–5 yellow peaches, halved and stoned
- 1 tablespoon honey
- 1 rosemary sprig, leaves picked
- 60 ml (1⁄4 cup) dry white wine
- 1 tablespoon extra-virgin olive oil
- 1 vanilla pod, split and seeds scraped
Instructions
- Preheat oven to 200°C (390°F).
- To make rough puff pastry, mix flour, icing sugar, and salt in a bowl. Rub in the chilled butter until coarse crumbs form. Gradually add iced water and mix just until dough forms. Chill for 30 minutes.
- Roll out pastry on a floured surface and transfer to a tart tin. Prick base with a fork, then chill again for 15 minutes.
- Blind bake the pastry for 15 minutes, then remove weights and bake for another 10 minutes or until golden. Cool.
- For roasted peaches, combine peaches, honey, rosemary, wine, olive oil, and vanilla seeds in a baking dish. Roast at 200°C for 25–30 minutes until tender and caramelized. Let cool.
- Whip the cream with icing sugar until soft peaks form. Fold in mascarpone until smooth.
- Spread mascarpone mixture over cooled tart shell. Top with roasted peaches.
- Chill until ready to serve.
Notes
Best served slightly chilled. The tart base can be made a day ahead and stored in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Modern European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 90mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Roasted Peach Tart, peach dessert, mascarpone tart, rough puff pastry