Description

This Decadent White Peach Mascarpone Tart combines a crisp, golden puff pastry base with a luscious vanilla pastry cream blended into a whipped mascarpone cream, topped with tender poached white peaches. Infused with aromatic notes of vanilla, orange blossom honey, and lemon zest, this elegant tart is perfect for a sweet summer dessert that’s both refreshing and indulgent.

Ingredients

Scale

Puff Pastry Base

1 sheet Puff Pastry (thawed)

Vanilla Pastry Cream

2 cups Whole Milk
2 tablespoons Vanilla Bean Paste (or extract)
½ cup White Sugar (or brown sugar)
¼ cup Cornstarch (or flour)
1 pinch Salt
4 Egg Yolks
2 tablespoons Unsalted Butter

Whipped Mascarpone Crème

1 cup Mascarpone
1 cup Heavy Cream (or half-and-half)
½ cup Powdered Sugar (or regular sugar)

Poached Peaches

1 cup White Sugar (or maple syrup)
1 cup Chardonnay (or non-alcoholic wine)
1 teaspoon Vanilla Extract (optional)
⅓ cup Orange Blossom Honey (or regular honey)
1 each Lemon Juice & Zest (for brightness)
4 Firm Ripe Peaches (can substitute quinces)

Garnish & Serving

2 Fresh Peaches (for garnish)
Caramel Sauce (or chocolate sauce, to taste)

Instructions

Prepare Vanilla Pastry Cream: In a saucepan, heat 2 cups of whole milk with 2 tablespoons of vanilla bean paste until warm but not boiling. In a separate bowl, whisk together ½ cup white sugar, ¼ cup cornstarch, and a pinch of salt. Whisk in 4 egg yolks until smooth. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and coats the back of a spoon. Remove from heat and stir in 2 tablespoons of unsalted butter until melted and smooth. Let cool completely.
Poach Peaches: In a medium saucepan, combine 1 cup white sugar, 1 cup Chardonnay, 1 teaspoon vanilla extract, ⅓ cup orange blossom honey, lemon zest, and lemon juice. Bring to a simmer over medium heat. Add 4 firm ripe peaches (peeled and halved) and simmer gently until the peaches are tender but hold their shape, about 10–15 minutes. Remove peaches with a slotted spoon and set aside. Reduce the poaching liquid slightly if desired for drizzling.
Bake Puff Pastry: Preheat the oven to 400°F (200°C). Place the thawed puff pastry sheet on a baking sheet lined with parchment paper. Bake for 15–20 minutes or until the pastry is golden brown and puffed. Remove from oven and allow to cool completely on a wire rack.
Make Whipped Mascarpone Crème: In a cold mixing bowl, whisk 1 cup mascarpone, 1 cup heavy cream, and ½ cup powdered sugar together until soft peaks form. Gently fold in the cooled vanilla pastry cream until fully incorporated and smooth.
Assemble Tart: Spread the mascarpone pastry cream mixture evenly over the cooled puff pastry base. Drizzle some of the poaching liquid over the filling to infuse flavor and moisture. Arrange the sliced poached peaches decoratively on top of the tart.
Garnish and Serve: Thinly slice the remaining 2 fresh peaches for garnish and arrange them atop the tart. Optionally, drizzle with caramel or chocolate sauce for added indulgence. Slice into wedges and serve immediately or refrigerate for up to 2 days before serving.

Notes

Puff pastry should be fully thawed before baking for best puff and texture.
For a non-alcoholic version, substitute Chardonnay with non-alcoholic wine or white grape juice.
Orange blossom honey adds a delicate floral note but can be replaced with regular honey.
Make sure to cool the vanilla pastry cream completely before folding into mascarpone to prevent melting.
Refrigerate leftovers tightly covered to maintain texture and freshness for up to 2 days.
The tart is best enjoyed the same day but flavors develop nicely even after chilling.

Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: White Peach Tart, Mascarpone Tart, Summer Dessert, Poached Peaches, Puff Pastry Tart, Vanilla Pastry Cream, Elegant Dessert