Mascarpone Peach Tarte
Not too sweet. Great for summer.
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Light tarte that’s perfect as a summery dessert. Not too sweet.
Ingredients
- For the Dough
200g flour
60g caster sugar
sprinkle of salt
1 egg
120g cold cubed butter
- For the Cream
200g Mascarpone
200g Whipped Cream
1 tbsp sugar
1/2 tsp vanilla sugar or whatever vanilla you have available
- For the Peaches
400g Peaches
1/2 lemon
sprinkle of sugar
1/2 tsp vanilla sugar or whatever vanilla you have available
5 leaves of mint
Directions
- Mix all ingredients for the dough together and knead them into a ball of dough that holds together but is not sticky.
- Wrap dough in plastic foil and let it rest in the fridge for about 30 minutes.
- While the dough is resting, you can prepare the peaches by cutting them into thin slices and then adding the rest of the ingredients. Let them marinate while you prepare the rest of the cake and stir occasionally.
- Preheat the oven to 180 C or 350 F when you’re ready to bake the dough.
- Roll out the dough into a circle about 2cm larger than your baking tin.
- Line or grease your baking tin (ideally 26cm) and lay the rolled out dough into the tin.
- Bake the dough for 20 minutes until slightly golden on the edges.
- Let it cool down completely before adding the cream.
- Whip the cream and then mix the rest of the ingredients for the cream.
- Add the finished cream on top of the baked dough and put in the fridge until serving.
- Ideally add the peaches just before serving so the juice doesn’t soak the cream.
Notes
- This tarte uses a shortbread pastry as a base and you can easily swap it for another dough base depending on your preferences.
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