Peach and Mascarpone Cream Tarts with Almond Crust
Buttery almond crust filled with smooth mascarpone cream and topped with fresh peach slices for a light, elegant dessert. This italian-inspired desserts ready in about 38 minutes layers all-purpose flour, ground almonds, cold and cubed unsalted butter 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 290 calories and feeds 6, 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 cup all-purpose flour
- 1/2 cup ground almonds
- 6 tbsp, cold and cubed unsalted butter
- 3 tbsp granulated sugar
- 8 oz mascarpone cheese
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 large, thinly sliced fresh peach
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 350°F. In a bowl, combine 1 cup all-purpose flour, 1/2 cup ground almonds, 6 tbsp cold cubed unsalted butter, and 3 tbsp granulated sugar. Use your fingers or a pastry cutter to mix until crumbly but holds together when pressed.
- Step 2: Press the crust mixture evenly into the bottoms and sides of six 4-inch tart pans. Prick the bottom with a fork to prevent bubbling.
- Step 3: Bake crusts for 15-18 minutes until golden brown. Remove and let cool completely.
- Step 4: In a mixing bowl, beat 8 oz mascarpone cheese with 2 tbsp powdered sugar and 1 tsp vanilla extract until smooth and creamy.
- Step 5: Spoon or pipe the mascarpone filling evenly into the cooled tart shells.
- Step 6: Arrange thin slices from 2 peeled fresh peaches atop the mascarpone. Sprinkle 1 tsp lemon zest over the tarts for brightness.
- Step 7: Chill the assembled tarts in the refrigerator for at least 1 hour before serving for best texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peach and Mascarpone Cream Tarts with Almond Crust take to make?
Total time is about 38 minutes (20 min prep + 18 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 Peach and Mascarpone Cream Tarts with Almond Crust?
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 Peach and Mascarpone Cream Tarts with Almond Crust?
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 Peach and Mascarpone Cream Tarts with Almond Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Peach and Mascarpone Cream Tarts with Almond Crust?
Italian 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.
