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Mascarpone and Peach Tart

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

4 steps

  1. 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.

  2. 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).

  3. 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.

  4. 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.