Description

An elegant summer tart made with flaky puff pastry, light mascarpone diplomat crème, and tender white peaches, finished with caramel or brûlée for a refined yet refreshing dessert.

Ingredients

1 sheet puff pastry, thawed

1–2 tbsp milk (for brushing)

3 white peaches, poached

2 fresh peaches, sliced (for topping)

3/4 cup caramel sauce

1/4 cup white sugar (for brûlée)

Vanilla Pastry Cream: 1 cup whole milk

1 tsp vanilla bean paste

1/4 cup white sugar

1 tbsp + 1 1/2 tsp cornstarch

1/8 tsp salt

2 egg yolks

1 tbsp unsalted butter

Mascarpone Diplomat Crème: 4 oz mascarpone

1/4 cup heavy cream

1/4 cup powdered sugar

Pinch of salt

Poaching Liquid: 1/2 cup white sugar

1/4 cup Chardonnay

1 tsp vanilla extract

1 tbsp orange blossom honey

Juice from 1/2 lemon

1 tbsp lemon zest

Pinch of salt

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Instructions

Preheat the oven to 400°F (200°C). Roll out the puff pastry on parchment paper and dock it all over with a fork.
Brush lightly with milk, cover with another sheet of parchment, and bake between two pans for 15–18 minutes until golden. Cool completely.
Combine all poaching liquid ingredients in a saucepan and bring to a gentle simmer. Add sliced white peaches and poach for 3–4 minutes until just tender. Cool and drain.
Whisk sugar, cornstarch, salt, and egg yolks in a bowl. Heat milk with vanilla, then slowly temper into the egg mixture.
Return mixture to the saucepan and cook until thickened. Remove from heat, stir in butter, and chill completely.
Whip heavy cream with powdered sugar until soft peaks form. Fold into chilled pastry cream along with mascarpone and salt.
Spread the mascarpone diplomat crème evenly over the cooled pastry.
Arrange poached peaches on top in a decorative pattern.
Optionally sprinkle sugar over peaches and torch to brûlée, or drizzle with caramel sauce.
Garnish with fresh peach slices, chill, slice, and serve.

Notes

All components should be fully cooled before assembly to prevent sogginess.

Brushing the pastry with melted white chocolate helps keep the crust crisp.

The tart is best served chilled.

Clean the knife between slices for neat presentation.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32 g
Sodium: 180 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg