Baked Peach and Mascarpone Tart with Honey Glaze
A golden tart featuring juicy peaches baked atop a mascarpone cheese layer, finished with a warm honey glaze for a fragrant finish. This french-inspired desserts ready in about 70 minutes layers all-purpose flour, chilled and cubed unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 340 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup, chilled and cubed unsalted butter
- 2 tbsp granulated sugar
- 2-3 tbsp cold water
- 8 oz mascarpone cheese
- 1 large egg
- 1 tsp vanilla extract
- 3 medium, peeled and sliced 1/4 inch thick ripe peaches
- 3 tbsp honey
- 1 tsp lemon juice
Instructions
- Step 1: Preheat the oven to 375°F. In a bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/2 cup chilled cubed unsalted butter. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs. Add 2-3 tbsp cold water gradually, mixing until dough forms a ball. Wrap in plastic and chill for 15 minutes.
- Step 2: Roll the chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom, pressing dough evenly and trimming excess. Refrigerate while preparing filling.
- Step 3: In a bowl, whisk together 8 oz mascarpone cheese, 1 large egg, and 1 tsp vanilla extract until smooth. Pour evenly into the tart shell.
- Step 4: Arrange the 3 medium peeled and thinly sliced peaches in concentric circles over the mascarpone layer, slightly overlapping.
- Step 5: Bake the tart for 35-40 minutes until the crust is golden and mascarpone is set with slight jiggle.
- Step 6: While baking, warm 3 tbsp honey with 1 tsp lemon juice in a small saucepan over low heat until runny and fragrant.
- Step 7: Remove tart from oven and brush the warm honey glaze generously over the peaches. Let cool slightly before serving warm or at room temperature.
Frequently asked questions
How long does Baked Peach and Mascarpone Tart with Honey Glaze take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Peach and Mascarpone Tart with Honey Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Peach and Mascarpone Tart with Honey Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Peach and Mascarpone Tart with Honey Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Peach and Mascarpone Tart with Honey Glaze?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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