There’s a special kind of joy that arrives with the first white peaches of the season. Their delicate, floral aroma and juicy sweetness call back to sunny orchards and childhood summers when fruit was plucked straight from the tree. This White Peach Mascarpone Tart brings those memories to life with a dessert that feels both rustic and refined.
In many Mediterranean and North African homes, white peaches are a seasonal treasure. In Morocco, where I first fell in love with this fruit, market stalls burst with them from late spring into early summer. Families gather around the table to enjoy peaches with mint tea, or tucked into pastries and tarts. The scent of freshly sliced peaches reminds me of warm air drifting through kitchen windows and the chatter of afternoon visitors dropping by unannounced.
This tart, built on a crisp, buttery crust and filled with velvety mascarpone cream, is a celebration of that season. It’s the kind of dessert you bring out when you want to impress, but without too much fuss—whether for a garden lunch, a bridal shower, or just an evening with people you love.
Why You’ll Love This Recipe
- Seasonal and Fresh: Highlights white peaches at their prime.
- Creamy and Light: The mascarpone filling is smooth and not overly sweet.
- Elegant Yet Easy: Looks sophisticated but comes together with simple steps.
- Make-Ahead Friendly: Prepare in advance for a stress-free dessert.
INGREDIENTS YOU’LL NEED
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons ice water
For the Filling:
- 1 cup mascarpone cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
For the Topping:
- 3 to 4 ripe white peaches, thinly sliced
- 2 tablespoons honey
- Fresh mint leaves for garnish (optional)
How to Make White Peach Mascarpone Tart
STEP-BY-STEP INSTRUCTIONS
1. Prepare the Crust
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Mix the egg yolk and ice water in a small bowl, then pour it into the dough, stirring gently just until it holds together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Bake the Crust
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and continue baking for another 10 minutes until golden brown. Let cool completely.
3. Make the Mascarpone Filling
In a mixing bowl, combine the mascarpone, powdered sugar, and vanilla extract. Beat until smooth and creamy. In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and silky.
4. Assemble the Tart
Spoon the mascarpone filling into the cooled tart crust and smooth the top. Arrange the peach slices in overlapping circles or a simple fan design. Drizzle honey over the peaches and top with mint leaves if using.
5. Chill and Serve
Refrigerate the assembled tart for at least one hour to let the filling set. When ready, slice and serve. Each bite offers a balance of creamy, crisp, and juicy goodness.
Helpful Tips
- Peach Perfection: Choose peaches that are just ripe—they should be fragrant and give slightly when pressed.
- Chill Factor: A well-chilled filling makes slicing cleaner and more beautiful.
- Flavor Variations: Try topping with sliced nectarines or even berries for a colorful twist.
- Make It Mini: This recipe works beautifully in individual tartlet pans too.
DETAILS
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
NOTES
- Bring mascarpone to room temperature before mixing for a smoother filling.
- Tart is best served within 1–2 days for peak freshness.
- Store covered in the fridge to keep the crust crisp and peaches vibrant.
NUTRITIONAL INFORMATION (Per Serving)
- Calories: 320
- Fat: 22g
- Carbohydrates: 25g
- Protein: 5g
FREQUENTLY ASKED QUESTIONS
Can I use yellow peaches instead of white?
Yes! The flavor will be slightly more tart, but still delicious.
Is there a dairy-free substitute for mascarpone?
You can try a vegan cream cheese alternative, but the texture will differ.
Can I prep the entire tart ahead of time?
Yes, just wait to add the peaches until closer to serving for best presentation.
STORAGE INSTRUCTIONS
Store any leftover tart in the refrigerator, covered with plastic wrap or in an airtight container. Enjoy within 2 days for best texture and flavor.
Related Recipes
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CONCLUSION
The White Peach Mascarpone Tart is more than a dessert—it’s a seasonal ritual. Its creamy filling, fresh fruit, and tender crust capture the feeling of long days and golden evenings. Whether you’re making it for a celebration or simply because white peaches are calling your name at the market, this tart will bring elegance and joy to your table.
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White Peach Mascarpone Tart
Description
There’s a special kind of joy that arrives with the first white peaches of the season. Their delicate, floral aroma and juicy sweetness call back to sunny orchards and childhood summers when fruit was plucked straight from the tree. This White Peach Mascarpone Tart brings those memories to life with a dessert that feels both rustic and refined.
In many Mediterranean and North African homes, white peaches are a seasonal treasure. In Morocco, where I first fell in love with this fruit, market stalls burst with them from late spring into early summer. Families gather around the table to enjoy peaches with mint tea, or tucked into pastries and tarts. The scent of freshly sliced peaches reminds me of warm air drifting through kitchen windows and the chatter of afternoon visitors dropping by unannounced.
This tart, built on a crisp, buttery crust and filled with velvety mascarpone cream, is a celebration of that season. It’s the kind of dessert you bring out when you want to impress, but without too much fuss—whether for a garden lunch, a bridal shower, or just an evening with people you love.
Ingredients
- For the Crust:
-
1 ¼ cups all-purpose flour
-
¼ cup granulated sugar
-
½ teaspoon salt
-
½ cup unsalted butter, cold and cubed
-
1 large egg yolk
-
2 tablespoons ice water
- For the Filling:
-
1 cup mascarpone cheese
-
¼ cup powdered sugar
-
1 teaspoon vanilla extract
-
½ cup heavy cream
- For the Topping:
-
3 to 4 ripe white peaches, thinly sliced
-
2 tablespoons honey
-
Fresh mint leaves for garnish (optional)
Instructions
1. Prepare the Crust
In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Mix the egg yolk and ice water in a small bowl, then pour it into the dough, stirring gently just until it holds together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
2. Bake the Crust
Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and continue baking for another 10 minutes until golden brown. Let cool completely.
3. Make the Mascarpone Filling
In a mixing bowl, combine the mascarpone, powdered sugar, and vanilla extract. Beat until smooth and creamy. In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and silky.
4. Assemble the Tart
Spoon the mascarpone filling into the cooled tart crust and smooth the top. Arrange the peach slices in overlapping circles or a simple fan design. Drizzle honey over the peaches and top with mint leaves if using.
5. Chill and Serve
Refrigerate the assembled tart for at least one hour to let the filling set. When ready, slice and serve. Each bite offers a balance of creamy, crisp, and juicy goodness.
Notes
-
Bring mascarpone to room temperature before mixing for a smoother filling.
-
Tart is best served within 1–2 days for peak freshness.
-
Store covered in the fridge to keep the crust crisp and peaches vibrant.