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Mascarpone and Peach Tart
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Serves: 8
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.
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Ingredients
- 320g puff pastry sheet
- 1 medium egg, beaten
- 250g mascarpone
- 4 tbsp natural yoghurt
- 1 tbsp vanilla bean paste
- 4 peaches, thinly sliced
- 150g raspberries
- 3 mint sprigs, leaves picked
- 20g pine nuts, toasted (optional)
- 1 drizzle 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.
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