Honey-Glazed Peach Tart With Mascarpone Cream
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
60
Spice
50
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour3 tbsps
Powdered Sugar1 tsp
Salt2 tbsps
Sugar2 tsps
Lemon Peel (grated)2 tbsps
Honey2 tbsps
Almond (sliced)2 tbsps
Peach Preserve (melted)1 cup
Whipping Cream (chilled)6 tbsps
Mascarpone Cheese (*)1 tsp
Vanilla ExtractDirections:
1
For crust: Blend flour, sugar, and salt in processor
2
Using on/off turns, cut in butter until pea-size pieces form
3
With machine running, add enough ice water by tablespoonfuls to form moist clumps
4
Gather dough into ball; flatten into disk
5
Wrap in plastic; refrigerate 1 hour
6
Roll out dough on lightly floured surface to 12-inch round
7
Transfer to 9-inch-diameter tart pan with removable bottom
8
Trim overhang to 1 inch
9
Fold overhang in and press to form double-thick sides
10
Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan
11
Pierce bottom of crust with fork
12
Refrigerate 1 hour
13
Preheat oven to 400°F
14
Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes
15
(Can be made 1 day ahead
16
Cool; wrap in plastic and store at room temperature
17
) Blend flour, sugar, and salt in processor
18
Using on/off turns, cut in butter until pea-size pieces form
19
With machine running, add enough ice water by tablespoonfuls to form moist clumps
20
Gather dough into ball; flatten into disk
21
Wrap in plastic; refrigerate 1 hour
22
Roll out dough on lightly floured surface to 12-inch round
23
Transfer to 9-inch-diameter tart pan with removable bottom
24
Trim overhang to 1 inch
25
Fold overhang in and press to form double-thick sides
26
Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan
27
Pierce bottom of crust with fork
28
Refrigerate 1 hour
29
Preheat oven to 400°F
30
Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes
31
(Can be made 1 day ahead
32
Cool; wrap in plastic and store at room temperature
33
) For filling: Mix sugar, flour, and lemon peel in large bowl to blend
34
Add peaches and toss to coat
35
Pour into baked crust
36
Drizzle honey over peach mixture; dot with butter and sprinkle with almonds
37
Bake until peaches are tender and almonds are toasted, about 35 minutes
38
Brush fruit and almonds with peach preserves
39
Cool 15 minutes before serving
40
(Can be made 6 hours ahead
41
Store tart at room temperature
42
) Mix sugar, flour, and lemon peel in large bowl to blend
43
Add peaches and toss to coat
44
Pour into baked crust
45
Drizzle honey over peach mixture; dot with butter and sprinkle with almonds
46
Bake until peaches are tender and almonds are toasted, about 35 minutes
47
Brush fruit and almonds with peach preserves
48
Cool 15 minutes before serving
49
(Can be made 6 hours ahead
50
Store tart at room temperature
51
) For mascarpone cream: Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form
52
Slice tart into 6 wedges and serve with dollops of mascarpone cream
53
*Italian cream cheese available at Italian markets and many supermarkets
54
Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form
55
Slice tart into 6 wedges and serve with dollops of mascarpone cream
56
*Italian cream cheese available at Italian markets and many supermarkets