Honey-Glazed Peach Tart with Mascarpone Cream
From blackcupcake 14 years ago
- 20 minutes to make
- Serves 6
A wonderfull peach tart!
Ingredients
- Crust shopping list
- 1 1/2 cups all purpose flour shopping list
- 3 tablespoons powdered sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes shopping list
- 3 1/2 tablespoons (about) ice water shopping list
- Filling shopping list
- 1/4 cup sugar shopping list
- 3 tablespoons all purpose flour shopping list
- 2 teaspoons grated lemon peel shopping list
- 6 ripe medium peaches, peeled, halved, pitted, cut into 1/2-inch-thick slices (about 4 cups) shopping list
- 2 tablespoons honey shopping list
- 2 tablespoons chilled unsalted butter, cut into small pieces shopping list
- 2 tablespoons sliced almonds shopping list
- 2 tablespoons peach preserves, melted shopping list
- mascarpone Cream shopping list
- 1 cup chilled whipping cream shopping list
- 6 tablespoons mascarpone cheese* shopping list
- 2 tablespoons sugar shopping list
- 1/4 teaspoon vanilla extract shopping list
How to make it
- 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.)
- 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.
- *Italian cream cheese available at Italian markets and many supermarkets.
People Who Like This Dish 2
- mbeards2 Omaha, NE
- blackcupcake CHIOS, GR
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments