The other day I found myself in front of the most beautiful, juicy Snow Angel peaches with the most fragrant, velvety skin. Pale red colors and a hint of yellow fighting to be noticed…so I bought some. Then I found the cutest round and short Donut peaches and bought a few of those too. By the time I was done shopping, I had to go home to find the perfect recipe for these beautiful peaches.
“Should I make ice cream?”, I said to myself. “No”. So, I looked and looked until I found this recipe for tarts.
The next morning, I started making the tarts. The kitchen smelled so fruity. By 10:00 a.m., the tarts were ready and it was time to make the Mascarpone cream.
Wow, the combination of the sweet peaches, the buttery crust and the Mascarpone cream goes so well together. Just the perfect treat!
Recipe from Bon Appétit, August 2003
Honey-Glazed Peach Tart with Mascarpone Cream
- 1 1/2 cups all purpose flour
- 3 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 1/2 tablespoons (about) ice water
- 1/4 cup sugar
- 3 tablespoons all purpose flour
- 2 teaspoons grated lemon peel
- 6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups)
- 2 tablespoons honey
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons peach preserves, melted
- 1 cup chilled whipping cream
- 6 tablespoons mascarpone cheese
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract
For crust: Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. (Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature.)
I made individual small pies instead of making one pie.
For filling: Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. (Can be made 6 hours ahead. Store tart at room temperature.)
For mascarpone cream: Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.