White Peach Mascarpone Tart: A Dreamy Summer Dessert with Delicate Layers

Why You’ll Love White Peach Mascarpone Tart Recipe

I enjoy this recipe because it balances richness and freshness beautifully. I like how the mascarpone filling stays light and creamy, while the peaches add natural sweetness and juiciness. I also appreciate that I can prepare the components ahead of time and assemble everything when I’m ready to serve.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 sheet puff pastry, thawed

1–2 tbsp milk (for brushing)

3 white peaches, poached

2 fresh peaches (for topping)

¾ cup caramel sauce

¼ cup white sugar (for brûlée)

Vanilla Pastry Cream:

1 cup whole milk

1 tsp vanilla bean paste

¼ cup white sugar

1 tbsp + 1½ tsp cornstarch

1/8 tsp salt

2 egg yolks

1 tbsp unsalted butter

Mascarpone Diplomat Crème:

4 oz mascarpone

¼ cup heavy cream

¼ cup powdered sugar

Pinch of salt

Poaching Liquid:

½ cup white sugar

¼ cup Chardonnay

1 tsp vanilla extract

1 tbsp orange blossom honey

Juice from ½ lemon

1 tbsp lemon zest

Pinch of salt

Directions

I preheat my oven to 400°F and roll out the puff pastry on parchment paper, docking it all over with a fork.
I brush the pastry lightly with milk, cover it with another sheet of parchment, and bake it between two pans for 15 to 18 minutes, then let it cool completely.
I simmer all the poaching liquid ingredients, add the sliced white peaches, and poach them for 3 to 4 minutes until just tender, then cool them.
I whisk the sugar, cornstarch, salt, and egg yolks together, heat the milk with vanilla, and temper it into the egg mixture.
I cook the pastry cream until thickened, remove it from the heat, stir in the butter, and chill it completely.
I whip the heavy cream with powdered sugar and fold it into the chilled pastry cream along with the mascarpone and salt.
I spread the cream evenly over the baked pastry base and arrange the poached peaches on top in a fanned pattern.
I optionally sprinkle sugar over the peaches and torch it for a brûlée effect or drizzle caramel sauce on top.
I slice the fresh peaches, layer them as garnish, and chill the tart before serving.

Servings and Timing

I get 8 servings from this tart.
Prep time: about 30 minutes
Cook time: about 30 minutes
Total time: about 1 hour

Variations

I swap white peaches with nectarines or apricots when they’re in season.
I sometimes skip the brûlée and add extra caramel for a softer finish.
I like brushing the pastry with melted white chocolate before filling to keep the crust crisp.
I occasionally add a hint of almond extract to the cream for extra depth.

Storage/Reheating

I store the assembled tart in the refrigerator for up to 2 days.
I keep the crust and cream separate if I’m making it further in advance.
I serve it chilled and don’t reheat it, as the texture is best cold.

FAQs

Can I make this tart ahead of time?

I prepare all the components a day ahead and assemble the tart the day I plan to serve it.

Do I have to poach the peaches?

I like poaching them because it enhances their flavor and texture, but ripe peaches can also be used fresh.

Can I use frozen puff pastry?

I regularly use frozen puff pastry as long as it’s fully thawed before baking.

What if I don’t have a kitchen torch?

I simply skip the brûlée step or drizzle extra caramel on top instead.

Is mascarpone necessary?

I find mascarpone gives the best texture, but cream cheese works in a pinch with a slightly tangier flavor.

How do I keep the tart from getting soggy?

I let all components cool completely and sometimes brush the crust with white chocolate before filling.

Can I reduce the sugar?

I slightly reduce the sugar in the cream when my peaches are very sweet.

Can I make this gluten-free?

I substitute the puff pastry with a gluten-free pastry base when needed.

How should I slice the tart cleanly?

I use a sharp knife wiped clean between cuts for neat slices.

Conclusion

I adore this white peach mascarpone tart because it feels elegant without being heavy. I love how each layer adds its own texture and flavor, creating a dessert that’s refined, refreshing, and perfect for summer gatherings. This is the kind of recipe I’m proud to bring to the table.