Mascarpone and Peach Tart
By OcadoLife
Published on 06 July 2022
This Mascarpone and Peach Tart is a puffed, picture-perfect dessert that’s made for easy summer entertaining – and great for knocking up when you want to make the most of time outside in the sun! Food stylist, recipe developer and author Saskia Sidey has added raspberries for an extra burst of juicy sweetness, but use any combination of seasonal fruit you like, such as strawberries, cherries or apricots, or whip up out of season using tinned peaches. Time and servings
25 minsTotal time
8Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 320 g of puff pastry sheet
- 1 medium egg, beaten
- 250 g of mascarpone
- 4 tbsp of natural yoghurt
- 1 tbsp of vanilla bean paste
- 4 peaches, thinly sliced
- 150 g of raspberries
- 3 mint sprigs, leaves picked
- 20 g of pine nuts, toasted (optional)
- 1 drizzle of runny honey (optional)
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Unroll the pastry sheet and transfer to a large baking tray, keeping it on its baking paper. Using a sharp knife, score a 1.5cm border around the edge and brush it with the egg. Bake for 12-15 mins, until golden.Step 2
Remove from the oven and use the back of a spoon to push down the puffed middle. Set aside to cool completely (about 15 mins).Step 3
In a small bowl, combine the mascarpone, yoghurt and vanilla. Spread the mixture onto the cooled pastry, keeping it inside the border and smoothing it out with a spatula.Step 4
Top with the peaches and raspberries, then scatter over the mint leaves. Top with the pine nuts and honey, if using, and serve.