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Home Easy Dinner With Stewing Beef

Honey-Glazed Peach Tart with Mascarpone Cream Recipe

Ingredients

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.

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blackcupcake CHIOS, GR

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