Honey Glazed Peach Tart With Mascarpone Cream Recipe 455 Recipes
HONEY GLAZED PEACH TART WITH MASCARPONE CREAM RECIPE - (4.5/5)
Provided by Dunjab
Number Of Ingredients 20
Steps:
- For crust: • Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. • Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour. • Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. DO AHEAD Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature. Filling • Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. DO AHEAD Can be made 6 hours ahead. Store tart at room temperature. Mascarpone Cream: • Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form. Slice tart into 6 wedges and serve with dollops of mascarpone cream.
HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM
From Bon Appétit, August 2003 - Enter the tart - light, delicate, and fresh. This recipe tastes like summer on a plate - the peaches are front and foremost, lightly highlighted with a drizzle of honey, a pat of butter, and a sprinkle of almonds. Top it with some whipped mascarpone, and you've just made some humble peaches very happy.
Provided by LilPinkieJ
Categories Tarts
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- For crust:.
- Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch diamter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
- Preheat oven to 400°F Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. Can be made 1 day ahead - cool, wrap in plastic and store at room temperature.
- For filling:.
- Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. Can be made 6 hours ahead - store tart at room temperature.
- For mascarpone cream:.
- Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form.
- Slice tart and serve with dollops of mascarpone cream.
Nutrition Facts : Calories 587.5, Fat 35.4, SaturatedFat 21.4, Cholesterol 105.2, Sodium 117.9, Carbohydrate 64.5, Fiber 2.8, Sugar 33.9, Protein 6
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HONEY-GLAZED PEACH TART WITH MASCARPONE CREAM
From bonappetit.com
5/5 (4)Author Betty RosbottomServings 6
- Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour.
- Preheat oven to 400°F. Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. DO AHEAD Can be made 1 day ahead. Cool; wrap in plastic and store at room temperature.
- Mix sugar, flour, and lemon peel in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with peach preserves. Cool 15 minutes before serving. DO AHEAD Can be made 6 hours ahead. Store tart at room temperature.
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