Peach & Mascarpone Tart

Peach & Mascarpone Tart
Photo by Ben Fink


  • 6 large peaches, pitted, peeled if desired, and sliced ¼ inch thick
  • 1 cup chilled mascarpone
  • ½ cup confectioners’ sugar
  • 1 No-Fail Butter Tart Crust, baked and cooled
  • ¼ cup apricot jam, warmed over medium heat until liquefied
  • 1 tsp. grated orange zest
  • 1 tsp. vanilla extract
  • + 1 more ingredients
    • ½ cup chilled heavy cream

In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with t...

View full recipe at Fine Cooking


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