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Picture this: you stroll into your kitchen, sunlight streaming through the window, and the sweet scent of ripe white peaches fills the air. That’s the moment I knew I had to create something special—a White Peach Mascarpone Tart that perfectly embodies summer’s bounty. Using fresh, juicy peaches and a rich, creamy mascarpone filling, this tart is an elegant addition to any gathering. The flaky buttery crust cradles a luscious vanilla pastry cream, while poached peaches bathed in a fragrant white wine reduction bring a touch of sophistication. Whether you’re celebrating a warm summer evening or simply indulging your sweet tooth, this dessert will surely be the star of the show. Let’s dive into this delightful recipe that not only impresses but is also surprisingly simple to whip up!

Why will you love White Peach Mascarpone Tart?

Simplicity at its finest: This delightful tart is surprisingly easy to prepare, making it perfect for bakers of all skill levels.

Fresh flavors shine through: The combination of ripe white peaches and creamy mascarpone creates a harmonious balance that will refresh your palate.

Elegant presentation: The striking visuals of poached peaches atop the smooth mascarpone cream will wow your guests, making it an ideal centerpiece for any summer gathering.

Versatile and adaptable: Feel free to substitute seasonal fruits to customize the tart according to your taste and availability.

Make-ahead friendly: You can prepare the pastry cream a day in advance, saving you time on the day of the event. This tart is sure to impress!

White Peach Mascarpone Tart Ingredients

• Here’s everything you need to create this delightful tart filled with fresh summer flavors.

For the Vanilla Pastry Cream

Whole Milk (1 cup) – Provides moisture and creaminess; feel free to use alternative milk like almond for a dairy-free option.
Vanilla Bean Paste (1 tsp) – Infuses deep vanilla flavor; pure vanilla extract can be used if needed.
White Sugar (¼ cup) – Sweetens the pastry cream; brown sugar adds a nice caramel note.
Cornstarch (1.5 tsp) – Thickens the cream; arrowroot powder is an effective substitute.
Egg Yolks (2) – Essential for a rich custard base; avoid substitutions to maintain texture.
Unsalted Butter (1 tbsp) – Adds creaminess to the pastry cream; coconut oil can be used for a dairy-free variant.

For the Mascarpone Filling

Mascarpone (4 ounces) – Provides a rich, creamy texture; cream cheese can serve as a lower-fat option.
Heavy Cream (¼ cup) – Enhances whipping capacity; swap for non-dairy heavy cream if preferred.
Powdered Sugar (¼ cup) – Sweetens the whipped mascarpone; it can be omitted for a less sweet tart.

For the Poached Peaches

Firm Ripe Peaches (¾ pound) – The star ingredient; substitute with nectarines or seasonal fruits if peaches aren’t available.
Peach Poaching Liquid – Adds flavor; adjust sugar based on the peaches’ natural sweetness, and consider using alcohol-free wine.

For the Crust and Topping

Puff Pastry (1 sheet) – Provides a flaky structure; homemade pastry elevates the dish even more.
Toppings (fresh peaches, raspberries, caramel sauce) – Enhance presentation and flavor; feel free to mix in seasonal berries for variety.

How to Make White Peach Mascarpone Tart

Make Vanilla Pastry Cream: In a saucepan, simmer the whole milk with vanilla bean paste until fragrant. In a bowl, whisk together sugar, cornstarch, and egg yolks. Gradually combine with the milk mixture, cooking over medium heat until thickened, about 5-7 minutes.
Prepare Poached Peaches: In a pot, combine the poaching liquid ingredients and bring to a gentle simmer. Add peeled peach halves and poach for approximately 8 minutes until tender. Cool in the liquid, then gently remove the skins.
Bake Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry into a tart pan, prick the base, and line with parchment. Bake for 20-25 minutes or until golden brown. Allow to cool completely.
Whip Mascarpone: In a mixing bowl, whisk the cooled vanilla pastry cream until smooth. Gently fold in the mascarpone and powdered sugar until combined, being careful not to deflate the mixture.
Assemble Tart: Spread the mascarpone filling into the cooled pastry crust. Drizzle with some poaching liquid, and artfully arrange the poached peach slices and fresh raspberries on top. Serve immediately, or refrigerate for up to 2 days.

Optional: Garnish with a drizzle of caramel sauce for an extra touch of sweetness.

Exact quantities are listed in the recipe card below.

Expert Tips for White Peach Mascarpone Tart

Temperature Matters: Ensure your vanilla pastry cream is completely cooled before folding in the mascarpone. This keeps the tart from becoming too runny.
Don’t Rush the Poaching: Gently poach the peaches to prevent them from breaking apart. They should be tender yet firm for the best textural contrast in the tart.
Use Weights: When baking the puff pastry, use pie weights to prevent puffing and maintain an even crust. This helps you achieve a beautifully baked base for your White Peach Mascarpone Tart.
Folding Technique: Fold the whipped cream into the pastry cream carefully. This delicate technique preserves the light texture, ensuring your tart remains airy and delicious.
Taste as You Go: Adjust sweetness in the poaching liquid based on your peaches’ ripeness. This guarantees every layer of your tart is beautifully balanced and flavorful.

Make Ahead Options

These White Peach Mascarpone Tarts are perfect for busy home cooks looking to save time without sacrificing quality! You can prepare the vanilla pastry cream and poached peaches up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their freshness. To keep the tart crust crispy, bake the puff pastry and let it cool. Assemble the tart shortly before serving by spreading the mascarpone filling in the cooled crust, then layering the poached peaches and drizzling with the poaching liquid. This way, you’ll have a stunning dessert ready to impress with minimal effort!

Variations & Substitutions for White Peach Mascarpone Tart

Feel free to get creative with this recipe and make it your own, adding flavors and textures that you love!

Dairy-Free: Substitute mascarpone with vegan cream cheese and use almond or oat milk for the pastry cream.
Seasonal Fruits: Replace white peaches with ripe nectarines or even apricots for a similar sweet flavor.
Berry Boost: Use a mix of fresh berries, such as blueberries or strawberries, for a vibrant tart twist that adds a burst of color and flavor.
Cinnamon Infusion: Add a dash of cinnamon or a whole cinnamon stick to the poaching liquid for a warm, spiced undertone that dances on the palate.
Nutty Crunch: Incorporate crushed pistachios or almonds as a topping to introduce a delightful crunch that complements the creamy filling.
Agave Alternative: Swap honey drizzle for agave syrup or maple syrup for a vegan sweetener option that maintains delicious sweetness.
Chocolate Drizzle: Drizzle melted dark or white chocolate on top of the assembled tart for a decadent twist that chocolate lovers will adore.
Herbal Notes: Consider adding fresh mint or basil as a garnish to enhance the tart’s freshness while bringing a new layer of flavor complexity.

Embrace these variations to tailor this tart according to your taste and the fruits available!

How to Store and Freeze White Peach Mascarpone Tart

Fridge: Store the assembled tart in an airtight container in the refrigerator for up to 2 days. This keeps the flavors fresh while preserving the creamy mascarpone and poached peaches.

Freezer: If you’d like to freeze the tart, it’s best to freeze the individual components separately. The crust can be frozen uncooked for up to 1 month, and the pastry cream can also be frozen for up to 2 months.

Reheating: For best results, reheat the tart gently in a 350°F (175°C) oven for about 10 minutes if served straight from the fridge. This helps to revive the flaky crust without compromising the creamy filling.

Make Ahead: Prepare the vanilla pastry cream and poached peaches a day in advance to save time on the day you plan to serve your White Peach Mascarpone Tart!

What to Serve with White Peach Mascarpone Tart?

Looking to create a well-rounded meal that enhances the delightful experience of this sweet tart?

Chilled Rosé Wine: The light, fruity notes of rosé beautifully complement the sweetness of the peaches while balancing the richness of the mascarpone.
Crispy Arugula Salad: A peppery arugula salad drizzled with a bright vinaigrette will cut through the creaminess, creating a refreshing contrast.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a luxurious backdrop to the tart’s vibrant flavors, making each bite irresistible.
Lemon Sorbet: The zesty brightness of lemon sorbet can cleanse the palate between bites, enhancing the tart’s summer fruit essence.
Grilled Peaches with Honey: For a playful twist, serve grilled peaches drizzled with honey alongside the tart, echoing its flavors and adding a smoky sweetness.
Espresso or Coffee: A cup of rich espresso pairs perfectly, bringing a warm depth that complements the sweet and creamy dessert beautifully.
Shortbread Cookies: Offer buttery shortbread cookies as a light crumbly contrast, perfect for dipping into the tart’s creamy filling.
Fresh Raspberries: These tart berries echo the topping of the tart while adding a burst of freshness, enhancing the delightful fruitiness of your dessert.
Pistachios: Chopped pistachios sprinkled on top add an appealing crunch and a nutty flavor that complements the creaminess of the mascarpone.

White Peach Mascarpone Tart Recipe FAQs

How do I choose ripe peaches for this tart?
Absolutely! Look for peaches that are slightly soft to the touch and give off a sweet aroma. The skin should be free of dark spots and blemishes. For the best flavor, select firm, ripe peaches that are bright in color with a slight give when gently pressed.

What’s the best way to store the assembled tart?
You’ll want to store the assembled White Peach Mascarpone Tart in an airtight container in the refrigerator, where it can stay fresh for up to 2 days. This helps maintain the flavors of both the mascarpone and the poached peaches. Just make sure to cover it securely to keep it from absorbing any odors from the fridge.

Can I freeze the White Peach Mascarpone Tart?
Certainly! However, it’s best to freeze the components separately. You can freeze the crust uncooked for up to 1 month and the vanilla pastry cream for about 2 months. When ready to enjoy, thaw the individual components in the fridge overnight. Then, reassemble the tart using fresh peaches for the best taste!

What should I do if my pastry cream doesn’t thicken?
Very! If your pastry cream doesn’t thicken, make sure to cook it over medium heat while continuously whisking until it thickens, which usually takes about 5-7 minutes. If it still seems thin, continue cooking it while whisking, and if necessary, you can whisk in a bit more cornstarch dissolved in cold milk to help it along. Always taste as you go to ensure the texture is just right.

Are there any allergens I should be aware of in this recipe?
Definitely! This recipe contains dairy (milk, butter, mascarpone, cream), and for those with egg allergies, the egg yolks are crucial for the pastry cream. If you’re preparing this for someone with allergies, I recommend substituting the mascarpone with a dairy-free option like whipped coconut cream and using an egg replacer that works for custard-based recipes.

Can I make this tart ahead of time?
Yes! You can absolutely prepare the vanilla pastry cream and poached peaches a day ahead. Simply store the pastry cream in an airtight container in the fridge. On the day of serving, all you need to do is bake the tart crust, whip the mascarpone, and assemble the tart together. This makes it a fantastic choice for entertaining without the last-minute stress!