The White Peach Mascarpone Tart That Doesn't Turn Soggy — Finally
This summer tart solves the soggy-bottom problem once and for all: an almond flour crust keeps everything crisp while the mascarpone firms up in the fridge. Press-in, no rolling, 25 minutes of active work. Arrange white peaches like an art project and serve it as the dessert that makes everyone pull out their phones before they pick up a fork.
Equipment
- 9-inch tart pan with removable bottom
- Food Processor
- Offset spatula
- Sharp chef's knife or mandoline
- Mixing bowl
- Whisk
Ingredients
Crust
- 1 cup all-purpose flour
- 1/2 cup almond flour (not almond meal)
- 3 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract or vanilla bean paste
Filling & Topping
- 8 ounces mascarpone, at room temperature
- 3 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
- 3-4 firm-ripe white peaches, sliced 1/4-inch thin
- 1 tablespoon apricot jam (optional, for glaze)
Instructions
- Preheat & Prep: Preheat oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.
- Make the crust: In a food processor, pulse all-purpose flour, almond flour, powdered sugar, and salt until combined. Add melted butter and vanilla. Pulse until the mixture looks like wet sand and holds together when squeezed. If too dry, add 1 tablespoon cold water.
- Press the crust: Dump mixture into tart pan. Use fingers or flat measuring cup to press evenly across bottom and up sides. Prick bottom with a fork. (Don't press too hard – a light, even hand is better.)
- Chill and blind bake: Freeze crust for 15 minutes (prevents shrinking). Bake directly on middle rack – no pie weights needed – for 18-22 minutes, until edges are golden and bottom looks dry and set. Let cool completely in pan on a wire rack. Do not skip this step.
- Make the filling: While crust cools, whisk mascarpone, sugar, heavy cream, and vanilla bean paste until smooth. It should be thick but spreadable – like very soft cream cheese. If too stiff, whisk in another tablespoon of cream. Taste: it should be barely sweet, with mascarpone leading.
- Assemble: Spread mascarpone mixture evenly into cooled crust. Use an offset spatula for a smooth top. Slice peaches thin (about 1/4-inch) and arrange in overlapping circles starting from outside edge working inward, overlapping each slice by half so no cream shows underneath. It should look like a flower.
- Chill for texture: Refrigerate tart for at least 2 hours, ideally 4. This firms the mascarpone for clean slices. (In a rush? 45 minutes in the freezer works, but don't tell anyone.)
- Optional glaze: Before serving, warm 1 tablespoon apricot jam with 1 teaspoon water and brush over peaches for a lacquered, professional look.
Notes
Make ahead: This tart keeps up to 2 days in the fridge, loosely covered after 4 hours. Crust is crispiest within 12 hours. For day-ahead prep, store crust with filling in fridge and add sliced peaches the day of serving.
Storage: Leftovers keep in the fridge; peaches soften after 24 hours. Do not freeze – mascarpone gets grainy.
Variations: Dairy-free: use vegan butter (e.g., Miyoko's) and cashew cream cheese + coconut cream. Gluten-free: use 1:1 GF flour blend. Other fruits: nectarines, plums, or berries (arranged in single layer). Kid-friendly: drizzle honey over peaches before serving.
Tiffany's tips: Use firm-ripe peaches – soft ones won't slice cleanly. Don't rush cooling the crust – warm mascarpone + warm crust = puddle. The arrangement matters: take two extra minutes to overlap slices intentionally – it changes everything about how the tart is received.