Mascarpone Peach Tart

All I can remember from my visit to paris and Milan is beautiful and delicious tarts everywhere. Yes, of course there was the Eiffel tower and the d'Orsay Museum, but to me Paris was one giant display of gorgeously made pastries.  I had heard about the pastry shops in Paris, but seeing it up close was a whole different experience. And I tell you, I wanted to try each and every one of them. If it wasn't for my boyfriend and his daughter, I would sit down at the cafe/pastry bar close to our hotel, order one slice of each tart in the class case, enjoying every bit & savoring every minute....

But of course I didn't get to do that and now that I'm back in Iran, I'm so fascinated & inspired by all the pastry shops & tarts that I had seen and the tarts that I had tried that I wanted to make one for mom.  So today in my kitchen or I should say mom's kitchen Italy is meeting France. I'm making Mascarpone Peach tart. I really wanted to bake a fig tart, but they're not in season in Iran so I settle with peach.

This beautiful peach tart has a shortbread crust topped with mascarpone cheese filling & peaches covered with slices of almonds!

 

Ingredients:

For the crust:

  • 200 grams ( 1 & 1/2 cup) Flour; sifted
  • 227 grams (1 cup) Butter at room temperature
  • 55 grams (1/2 cup) Powdered sugar
  • 30 grams ( 3 tablespoons) Cornstartch
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt

For the Mascarpone Filling:

  • 225 grams (8oz) Mascarpone; softened
  • 62 grams (1/4 cup) Sugar
  • 1 Egg
  • 1 teaspoon Vanilla

For the fruit filling:

  • 3 Medium size Peaches; Peeled and Sliced
  • 125 gram (1/2 cup) Sugar
  • 71 gram (1/2 cup) Almonds teaspoon Vanilla
  • 1 teaspoon Vanilla

Process:

  1. In a medium size bowl, with an electric mixer ( on medium speed ) or a hand mixer beat the soft butter and powdered sugar together for 1-2 minute or until smooth
  2. Add vanilla & cornstarch to the flour and using a spatula, add the flour in two additions and mix until incorporated
  3. If the dough is too soft, cover the bowl with plastic and place in the refrigerator for 30 minutes.
  4. Once the dough is ready, place the dough in the center of the tart pan and with your fingertips, press the dough onto the bottom and up the sides of the tart pan to half an inch thickness (note, you might have a little bit of extra dough that you can keep in the freezer for later)
  5. Once you cover the pan with the dough, use a fork to make small series of holes in the dough
  6. Cover the dough with parchment paper and fill with beans or pie weights, since I didn’t have pie weights I used the beans (remember after baking the tart with the beans, the beans are not eatable, just keep them for your next pie/tart). Bake the dough for 8 minutes at 350 F and set aside.

 

The Peach Filling:

  1. In a medium size bowl, toss together peach, Sugar, Almond and vanilla
  2. Set aside

Mascarpone filling:

  1. Preheat oven to 375 F ( 175 C)
  2. In a medium size bowl and with an electric mixer, beat the cheese until smooth & creamy, scraping the sides & the bottom of the bowl. Add vanilla and sugar
  3. Finally add the egg and beat for 2 minutes on medium speed; ensuring that there are no lumps in the batter

Assembly & Bake:

  1. Spread the mascarpone filling evenly over the pre-baked crust, place the slices of peach over the cheese filling
  2. Place the tart pan on the medium rack and bake for 45-50 minutes until the tart is golden brown
  3. Remove the tart from the oven and let cool completely
  4. Before serving the tart, dust the tart with powdered sugar
  5. Enjoy this scrumptious tart with a glass of peach wine or orange tea :)

Of course in Iran, mom and I settled with tea ;)

~~~Happy Baking~~~