Short description

This White Peach Mascarpone Tart is a stunning dessert that combines a buttery puff pastry base, a rich mascarpone cream filling, and sweet poached white peaches. The balance of creamy, fruity, and crisp textures makes it a perfect summer treat.

White Peach Mascarpone Tart

Why You’ll Love This Recipe

I love the combination of crisp pastry, smooth mascarpone filling, and juicy peaches—it’s simply divine.
The natural sweetness of the poached peaches pairs perfectly with the creamy filling, without being overly sugary.
It looks as good as it tastes, so it’s ideal for impressing guests at gatherings or just treating myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry shell
Vanilla pastry cream (whole milk, vanilla paste, sugar, cornstarch, egg yolks, butter)
Mascarpone cheese + heavy cream + powdered sugar
White-wine poached white peaches (white sugar, Chardonnay or other crisp white wine, vanilla, honey, lemon, lemon zest, salt, firm peaches)
Optional fresh raspberries or garnishes

Directions

Poach peaches in a gently simmering syrup made from white wine, sugar, vanilla, honey, lemon juice, and zest until the skins start to loosen, about 8 minutes. Cool, peel, and discard the pits.
Reduce syrup by simmering until it thickens by about 70%, then let it cool.
Blind-bake the puff pastry shell in a tart pan at 400°F until golden and firm. Cool completely, pressing down any puffed-up areas.
Make the vanilla pastry cream: Heat the milk and vanilla, then whisk together the egg yolks, sugar, and cornstarch. Combine, and cook until thickened, then whisk in butter and strain the mixture. Let it cool.
Whip the mascarpone diplomat cream: Whip mascarpone, cream, powdered sugar, and a pinch of salt until soft peaks form, then fold in the cooled pastry cream.
Assemble the tart: Fill the cooled pastry shell with the mascarpone cream, drizzle with the reduced syrup, and arrange the poached peach slices (and raspberries if using) on top.
Chill briefly before serving. It’s best enjoyed within two days.

Servings and timing

Servings: This recipe yields a 10-inch tart, which makes about 8 slices.
Prep time: Approximately 1.5 hours (active time); plus chilling.
Cook time: Around 30 minutes.
Make-ahead tips: Both the pastry cream and poached peaches can be prepared a day in advance, and the tart can be assembled shortly before serving.

Variations

Swap out the white peaches for yellow peaches, nectarines, or plums to try different fruit combinations.
Add fresh berries like raspberries or blackberries on top for a burst of color and tang.
Use a pre-made tart shell or make a shortcrust base if you prefer something different than puff pastry.
Flavor the poaching syrup with orange blossom water or a splash of almond liqueur to add a unique twist.

Storage/reheating

Store any leftover tart in the fridge, covered, for up to 2 days.
The cream filling is best kept chilled—don’t reheat. If you prefer, bring slices to room temperature before serving for the best flavor.

FAQs

What’s the difference between pastry cream and diplomat cream?

Diplomat cream is essentially pastry cream that’s been lightened with whipped cream or mascarpone. This makes it fluffier and lighter than traditional pastry cream, which can be too heavy for delicate tarts.

Can I use frozen peaches for this tart?

While fresh white peaches are the best choice for this recipe, you can use frozen peaches if fresh ones aren’t available. Just be aware that frozen peaches may release more water and lose some of their texture.

How can I prevent the puff pastry shell from puffing up too much?

To avoid puffing, I always dock the puff pastry (prick it with a fork), line it with parchment paper, and fill it with pie weights before baking. This helps it bake evenly without puffing up excessively.

Can I make mini tarts instead of a large one?

Absolutely! You can use smaller tart pans (about 4 inches in diameter) and bake them for a slightly shorter time. These mini tarts are perfect for individual servings.

What wine should I use to poach the peaches?

I recommend using a crisp white wine like Chardonnay or Sauvignon Blanc, as it complements the peaches beautifully without overwhelming their flavor. If you don’t want to use wine, a mixture of white grape juice and sparkling water works well.

Conclusion

This White Peach Mascarpone Tart is a showstopper of a dessert. The silky mascarpone cream, combined with the poached peaches and crisp puff pastry, makes for a perfectly balanced treat that is both elegant and delicious. Whether it’s a special occasion or a sweet indulgence on a warm day, this tart never fails to impress.