A perfect dessert for summer. Made using freezer puff pastry, a creamy mascarpone filling and topped with fresh peaches, they come together quickly. These Mascarpone Cream and Peach Tarts are light and fresh and would make a great ending to any summertime meal.

Three years, two months and some days later and this is the very first peach recipe on the blog!  There’s a first time for everything. Recently, my husband said to me that he doesn’t think there is anything else new for me to cook. What?    

First of all, these make a great summer dessert.  You can make them in advance and put them in your fridge.  Then top them off with fresh lemon zest and powdered sugar just before serving.  Very refreshing and perfect for summer.

UPDATE, There’s a delicious Homemade Peach Cobbler on the blog!

What Are These Little Tarts Like

• Difficulty – These are pretty easy to make. They use frozen puff pastry for the pastry and then you have to make the mascarpone topping and the peaches. They do take about two hours to chill.
• Taste – A lovely light and fresh tasting dessert for summer.
• Serving – This dessert makes 8 servings.

Ingredients

• 4 Peaches pitted, halved and cut into slices
• 1 Sheet puff pastry
• 1 Cup Mascarpone cheese
• 1/2 Cup whipping cream
• 1/3 Cup brown sugar
• 1 tbsp brown sugar
• 2 Tablespoons rum
• 1 Tablespoon vanilla
• Juice and zest of 1/2 a lemon

Instructions

1. Preheat oven to 350 degrees F. Lightly grease 8 muffin tins.
2. On a clean working surface, lightly dusted with flour, roll out the puff pastry. Using a 3 inch circle cutter, cut out 8 circles of pastry. Press them into the muffin tins. Pierce each pastry casing a few times with a fork. Bake for about 15 minutes, or until puffed and golden. Remove from oven and set aside to cool.
3. In a medium sized bowl add the rum and one tablespoon of the brown sugar. Whisk and add the peach slices. Stir to coat all the peaches and set aside.
4. In the bowl the your electric mixer, add the mascarpone cheese, 1/3 cup brown sugar, vanilla, lemon juice and lemon zest. Mix on high speed until combined. Set aside.
5. In a seperate bowl, whisk the whipping cream until light and fluffy.
6. Fold the whipping cream into the mascarpone filling just until combined.
7. Fill the pastry casings with the filling and top with peaches. May garnish with lemon zest if desired.
8. Refrigerate for two hours.

Notes about the peach tarts

• Pretty Quick – These were relatively quick and very easy to make. The only cooking involved was pre baking the pastry casings.  
• I Used Frozen Pastry – I used freezer ready puff pastry for these and it worked out great. You could just as easily use shortcrust pastry if you prefer.  
• Use Peaches That Are Just Ripe Enough – The peaches I used weren’t too ripe which was perfect for slicing.  If you are using overripe peaches, they will most likely tear when you are slicing them.  Just a little something to keep in mind.  
• Don’t Over Whip The Cream – Like always, don’t over whip the cream or you will risk it curdling.  The same actually goes for the mascarpone cheese, so watch out for that when whisking.
• I used Light Rum – I used a light rum for the peaches, but you could use dark if that is all you have.  I personally think this really added a bit of extra flavour to the dessert, but you could leave it out if you prefer.

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US CustomaryMetric

Mascarpone Cream & Peach Tarts

A perfect dessert for summer. These Mascarpone Cream and Peach Tarts are light and fresh and would make a great ending to any summertime meal.

Prep Time20 minutes mins

Cook Time15 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 35 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: mascarpone cheese, peaches

Servings: 8 tarts

Calories: 426kcal

Author: Julia Pinney

Ingredients

• 4 Peaches pitted, halved and cut into slices
• 1 Sheet puff pastry
• 1 Cup Mascarpone cheese
• 1/2 Cup whipping cream
• 1/3 Cup brown sugar
• 1 tbsp brown sugar
• 2 Tablespoons rum
• 1 Tablespoon vanilla
• Juice and zest of 1/2 a lemon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Lightly grease 8 muffin tins.
• On a clean working surface, lightly dusted with flour, roll out the puff pastry. Using a 3 inch circle cutter, cut out 8 circles of pastry. Press them into the muffin tins. Pierce each pastry casing a few times with a fork. Bake for about 15 minutes, or until puffed and golden. Remove from oven and set aside to cool.
• In a medium sized bowl add the rum and one tablespoon of the brown sugar. Whisk and add the peach slices. Stir to coat all the peaches and set aside.
• In the bowl the your electric mixer, add the mascarpone cheese, 1/3 cup brown sugar, vanilla, lemon juice and lemon zest. Mix on high speed until combined. Set aside.
• In a sepeerate bowl, whisk the whipping cream until light and fluffy.
• Fold the whipping cream into the mascarpone filling just until combined.
• Fill the pastry casings with the filling and top with peaches. May garnish with lemon zest if desired.
• Refrigerate for two hours.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Mascarpone Cream & Peach Tarts

Amount Per Serving (1 tart)

Calories 426 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 14g88%

Cholesterol 51mg17%

Sodium 103mg4%

Potassium 197mg6%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 17g19%

Protein 6g12%

Vitamin A 857IU17%

Vitamin C 5mg6%

Calcium 64mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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