Description
This Peach Tart features a buttery almond crust filled with a smooth mascarpone cream and topped with fresh peach slices glazed with apricot jam. It's a delightful and elegant dessert perfect for showcasing juicy ripe peaches, combining creamy, fruity, and nutty flavors with a crisp, tender crust.
Ingredients
Crust:
- 1 cup all-purpose flour
- 1/2 cup sliced almonds, toasted
- 1/4 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 6 tablespoons cold butter, cut into cubes
- 2 to 3 tablespoons cold water
Filling:
- 1 cup mascarpone
- 1/2 cup confectioners' sugar
- 1 teaspoon grated lemon zest
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 4 to 6 ripe peaches
- 1/4 cup apricot jam
Instructions
- Prepare crust dough: Place the flour, toasted sliced almonds, granulated sugar, 1/2 teaspoon almond extract, and salt in a food processor. Pulse until well combined. Add cold cubed butter and pulse until the mixture forms pea-sized pieces. Gradually add cold water a tablespoon at a time, pulsing until the dough softly comes together.
- Shape and bake the crust: Press the dough evenly into the bottom and up the sides of a greased 9-inch fluted tart pan with removable bottom. Bake in a preheated 400°F oven for 15-20 minutes or until golden brown. Remove and cool completely on a wire rack.
- Make the filling: In a large bowl, mix mascarpone, confectioners' sugar, lemon zest, vanilla extract, and remaining 1/2 teaspoon almond extract until smooth and creamy.
- Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture to create a light and fluffy filling.
- Assemble the tart: Spread the filling evenly into the cooled tart crust.
- Slice and arrange peaches: Halve the peaches and remove pits, then slice into 1/4-inch thick slices. Arrange the larger slices in an overlapping fan shape starting from the crust and working inward, using smaller slices toward the center, to cover the tart surface beautifully.
- Glaze the peaches: Warm the apricot jam gently on the stovetop until liquefied. Using a brush, glaze the arranged peach slices to give a shiny finish and enhance flavor.
- Chill before serving: Refrigerate the tart for at least 1 hour or overnight to allow the filling to set and flavors to meld. Serve chilled and enjoy.
Notes
- Using ripe, juicy peaches will give the best flavor and visual appeal.
- To toast almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- If you don't have a food processor, you can use a pastry cutter or your fingers to cut butter into the dry ingredients.
- Allow the tart to chill well before slicing to prevent filling from being too soft.
- Apricot jam can be substituted with apple jelly or peach preserves for a different glaze flavor.
