When I have the time to make an extra-special dessert for a summertime dinner party, I love to make this tart. I poach peaches in sugar syrup, then slice and nestle them in a rich almond filling inside a tart shell. After baking, I top the cooled tart with whipped sweetened mascarpone and cream. It’s truly incredible. Mascarpone is the Italian version of cream cheese that is familiar to many people as an integral ingredient in tiramisu. It is available at Italian markets and many supermarkets.
| PREP: 45 minutes | COOK: under 1 hour | COOL: 1 hour |
CRUST
Dough from Pie Crust or store-bought pie dough
Softened butter, for the tart pan
POACHED PEACHES
2 cups sugar
Grated zest and juice of 1 lemon
1 pound peaches, halved and pitted
ALMOND FILLING
6 tablespoons salted butter, at room temperature
½ cup sugar
2 large eggs
¾ cup almond flour or finely ground almonds
½ teaspoon almond extract
TOPPING
¼ cup peach preserves
½ cup mascarpone cheese, at room temperature (see Tip)
½ cup heavy cream, at room temperature (see Tip)
2 tablespoons powdered sugar
⅛ teaspoon almond extract
2 tablespoons sliced almonds, lightly toasted and cooled
1. To prepare the crust: Roll the dough to a 14-inch round. Butter the bottom and sides of a 10-inch tart pan with a removable bottom. Gently lay the rolled crust over the tart pan, taking care not to stretch it. Lift the edges of the dough with one hand, and with your other hand, press the dough into the bottom of the pan and gently up the sides. Roll a rolling pin over the top of the tart pan to cut off the excess dough around the outside edge. Place in the refrigerator while you prepare the filling.
2. To poach the peaches: In a medium saucepan, combine 2 cups water, the sugar, lemon zest, and lemon juice. Bring to a simmer over medium heat. Add the peach halves skin side up and simmer until the skin begins to pucker and the fruit is just tender when pierced with a knife, about 5 minutes. Transfer the peaches with a slotted spoon to a plate to cool slightly. Slip off and discard the skins. Reserve 2 tablespoons of the poaching liquid and discard the rest or strain and refrigerate for another use.
3. Preheat the oven to 375°F.
4. To make the almond filling: In a medium bowl, with an electric mixer, beat the butter and sugar on high speed until creamy. Add the eggs one at a time, beating well after each addition. Beat in the almond flour and extract. Spread into the bottom of the chilled tart shell.
5. Cut the peaches into thin slices and arrange the slices in concentric circles over the filling.
6. Drizzle the reserved poaching liquid over the fruit.
7. Bake until the filling is set and golden brown and the crust is golden, 40 to 45 minutes. Cool to room temperature on a wire rack.
8. To make the topping: In a small saucepan, melt the preserves over low heat, about 5 minutes. (Alternatively, combine the preserves with 1 tablespoon water in a glass measuring cup and heat in the microwave for 30 seconds.) Strain through a fine-mesh sieve and discard the solids. Brush the warm strained preserves on top of the tart.
9. In a medium bowl, with an electric mixer, beat the mascarpone, cream, powdered sugar, and almond extract on high speed to soft peaks.
10. Spoon the whipped mascarpone over the tart. Sprinkle the cream with the toasted almonds. Serve at room temperature or lightly chilled.
11. Cover leftover tart and store at room temperature for up to 1 day.
Makes 8 servings
TIP: The mascarpone and cream should both be at room temperature before beating them together for the topping. If one or both are too cold, they might curdle.