White Peach Mascarpone Tart

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White Peach Mascarpone Tart

Buttery rough puff pastry gets topped with honey sweetened mascarpone pastry cream and topped with fresh peaches and raspberries. The delicate, sweet white peaches get poached in a fresh, crisp white wine poaching liquid sweetened with orange blossom, vanilla and hints of lemon. The sweetened poached peaches get arranged on a honey sweetened mascarpone pastry cream, along with the peach poaching liquid reduction. The subtle hints of lemon and white peach in Cakebread Cellar’s Chardonnay add the perfect dimension of tang and freshness to the poached peaches while pairing perfectly with the thick creamy mascarpone cream.

Use your peak of summer bounty to make this tart. If peaches and raspberries are out of season try quince and green apples instead!

White Peach Mascarpone Tart

Serving: Makes a 10 inch tart ~8 slices

Ingredients:

Make the Mascarpone Diplomat Crème

Vanilla Pastry Cream

  • 1 cup whole milk (228 grams)

  • 1 teaspoon vanilla bean paste

  • ¼ cup white sugar (50 grams)

  • 1 tablespoons + 1.5 teaspoon cornstarch (15 grams)

  • 1/8 teaspoon salt

  • 2 egg yolks (35 grams)

  • 1 tablespoon unsalted butter (15 grams)

 

  • 4 ounces mascarpone (113 grams)

  • ¼ cup heavy cream (60 grams)

  • ¼ cup powdered sugar (30 grams)

  • Pinch of salt

Peach Poaching Liquid

  • ½ cup white sugar

  • ¼ cup Cakebread Cellars 2021 Chardonnay, Napa Valley

  • 1 teaspoon vanilla extract

  • 1 tablespoon orange blossom honey

  • Juice from half a lemon

  • 1 tablespoon lemon zest

  • Pinch of salt

  • ¾ pound of firm ripe peaches (about 3)

Puff Pastry

  • 1 sheet of thawed store bought puff pastry

  • 1-2 tablespoons of milk

Toppings

  • 2 fresh peaches

  • ¼ cup white sugar

  • ¾ cup homemade or store-bought caramel sauce

Method:

Make the Vanilla Pastry Cream

  1. In a pot add milk and vanilla bean paste and bring it to a low simmer. Once it simmers, pull it off the heat and let it cool.

  2. Prepare an ice batch for the custard and set it aside

  3. In a heatproof bowl combine the white sugar, cornstarch, and salt. Whisk in the egg yolks until mixture is pale yellow, smooth, and fluffy. This should take about a minute.

  4. While whisking continuously the egg mixture vigorously, slowly pour vanilla milk mixture into egg yolk mixture in a thin stream, until all of it is added and incorporated.

  5. Once the milk and egg mixture is entirely whisked together return this mixture into the milk pot and cook over medium heat while whisking the entire time. The pastry cream will begin to thicken and bubble. This should take 2 to 3 minutes.

  6. Once the mixture starts to bubble whisk vigorously for about a minute and then remove from the heat.

  7. Once removed off the heat, whisk in the unsalted butter until fully combined.

  8. Strain the pastry cream through a fine mesh sieve into a bowl and wrap the surface of the pastry cream with plastic wrap to avoid forming a skin.

  9. Place the plastic wrapped pastry cream in the ice bath until it comes to room temperature and then refrigerate for an hour or two or until chilled. This can be made the day before.

Make Poached Peaches & Poached Reduction

  1. In a shallow wide sauce pot, add sugar, Cakebread Cellar’s Chardonnay, vanilla extract, honey, juice from half a lemon and lemon zest.

  2. Give the mixture a whisk and let it come to a simmer on medium heat.

  3. While the poaching liquid simmers, clean and half the peaches. Leave the skins and seed intact.

  4. Once the poaching liquid is simmering, add the peach half cut side up and let them simmer for about 4 minutes.

  5. Once the peach halves have poached for 4 minutes, flip them on the other side and let them poach for another 4 minutes.

    • Note: The skin of the peaches should begin to slip off.

  6. After the 8 minutes, cut the heat and let the peaches cool down in the poaching liquid.

  7. Once the peaches have fully cooled, fish them out and remove the skins and seeds and set them aside.

  8. Place the poaching liquid back on medium heat on the stove and let it reduce by 70%. The mixture should look thick and syrupy.

  9. Strain the poaching liquid reduction and set it aside, allowing for it to cool.

Bake the Puff Pastry Tart

  1.  While the peaches are poaching, preheat the oven to 400 degrees.

  2. Roll out the thawed frozen puff pastry onto a 10 inch tart pan and trim the edges.

  3. Use a fork to prick the bottom of the puff pastry.

  4. Place parchment in the tart shell and place pie weights (beans, rice or sugar will work too)

  5. Brush milk on the edges of the tart and bake the puff pastry for about 20 – 25 minutes or until golden brown.

  6. Remove the puff pastry out of the oven and press the down any puffed up part of the tart.

  7. Let the tart cool completely. Set aside.

Make the Whipped Mascarpone Diplomat Crème

  1. Once the vanilla pastry cream has fully cooled, pull it out of the fridge and whisk until smooth. Set aside.

  2. In a separate bowl, add the mascarpone, heavy cream and salt. Sift in the powdered sugar on top and whip the entire mixture on low speed until combined. Increase the speed to high speed until soft peaks form.

  3. Fold a few spoonfuls of the vanilla pastry cream into the whipped mascarpone mixture. Gently incorporate the rest of the pastry cream to avoid deflating the mixture.

Assembly

  1. Remove the tart mold from the puff pastry and place it on your desired serving plate

  2. Spoon the mascarpone mixture into the puff pastry and evenly spread using an offset spatula.

  3. Drizzle the poaching liquid reduction on top of the mascarpone crème.

  4. Slice the poached peaches into slices and arrange on top of the mascarpone crème along with raspberries, chocolate pearls and cornflower petals.

  5. Serve and slice right away. The assembled tart will last up to two days in the fridge. Enjoy!