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Easy Fresh Peach Mascarpone Puff Pastry Tart: Best 30-Min Dessert

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This easy fresh peach and mascarpone puff pastry tart is a quick, stunning dessert that comes together in just 30 minutes. With a flaky, golden crust, creamy mascarpone filling, and caramelized peaches, it’s the perfect summer treat that looks like you spent hours on it.

Ingredients

Scale
  • 1 sheet frozen puff pastry (about 10x10 inches), thawed
  • 8 ounces mascarpone cheese, at room temperature
  • 3 tablespoons granulated sugar, divided
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 to 3 ripe but firm peaches
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon turbinado or coarse sugar (optional)
  • Optional for serving: powdered sugar, fresh mint, or a drizzle of honey

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position.
  2. On a lightly floured surface, gently unfold your thawed puff pastry sheet. Use a sharp knife or pizza cutter to trim about a 1/2-inch strip off all four edges. Place the pastry on a parchment-lined baking sheet. Using the back of a knife, lightly score a border about 1 inch from the edge all the way around, being careful not to cut all the way through.
  3. In a small bowl, combine the room-temperature mascarpone, 2 tablespoons of the granulated sugar, the egg yolk, and the vanilla extract. Stir gently until smooth and well combined.
  4. Spread the mascarpone mixture evenly inside the scored border of the pastry.
  5. Cut each peach in half, remove the pit, and slice into thin wedges, about 1/4-inch thick. Arrange the peach slices in neat, overlapping rows on top of the mascarpone.
  6. Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the peaches. Brush the exposed pastry edges with the melted butter. If using, sprinkle turbinado or coarse sugar over the buttered edges.
  7. Bake for 20 to 25 minutes, until the pastry is puffed up and deeply golden brown, and the peaches are tender and slightly caramelized. Rotate the pan halfway through if needed.
  8. Remove the tart from the oven and let it cool on the baking sheet for about 5 minutes. Then, carefully slide the parchment onto a wire cooling rack. Let it cool for at least 15 minutes before slicing.
  9. Slice with a sharp knife and serve warm or at room temperature. Optionally, dust with powdered sugar, add fresh mint leaves, or drizzle with honey.

Notes

Keep the pastry cold for maximum puff. If your kitchen is warm, pop the assembled tart in the fridge for 10 minutes before baking. Use ripe but firm peaches to avoid excess moisture. Let the tart cool properly to allow the filling to set and the pastry to crisp up.

Nutrition

Keywords: peach tart, mascarpone tart, puff pastry tart, easy dessert, 30-minute dessert, summer dessert, peach recipe

Find it online: https://tessierecipes.com/easy-fresh-peach-mascarpone-puff-pastry-tart-best-30-min-dessert/