Peach Puff Pastry Tart
This peach puff pastry tart is a deep dish tart featuring a layer of rich, velvety sweet filling. The filling combines buttery, sweet mascarpone cheese with the mild tartness of cream cheese. This combination provides a luxurious, velvety filling that has a delicious balanced flavor. The tart is layered with fresh peaches and blueberries, but feel free to substitute for your favorite fruit – both strawberries and raspberries would be delicious!
Peach Puff Pastry Tart
- Total Time: 35 minutes
- Yield: 1 9-inch tart 1x
Description
This peach puff pastry tart is a deep dish tart featuring a layer of rich, velvety sweet filling. The filling combines buttery, sweet mascarpone cheese with the mild tartness of cream cheese. This combination provides a luxurious, velvety filling that has a delicious balanced flavor. The tart is layered with fresh peaches and blueberries, but feel free to substitute for your favorite fruit – both strawberries and raspberries would be delicious!
Ingredients
- 1 sheet puff pastry, thawed
- 16 ounces mascarpone cheese
- 8 ounces cream cheese (or feel free to use all mascarpone, or all cream cheese)
- 3/4 cup powdered sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Topping
- Handful of blueberries
- 1 peach, cut into thin slices (or feel free to substitute for your favorite fruit – strawberries or raspberries would both be delicious)
- 2 tablespoons peach jam
Whipped Cream Topping
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 400F. Lightly grease a 9-inch round cake pan with nonstick spray.
2. Shape the puff pastry. Roll out the puff pastry sheet so that it measures 13×13 inches. Place the puff pastry sheet in the 9-inch cake pan, gently tucking the sides down, so that it fits well in the pan. Use a knife to cut off the excess puff pastry that hangs over the sides.
Use a fork to dock holes in the puff pastry along the bottom and sides.
Cut a piece of parchment paper that generously fits over the cake pan, roughly 12 inches. Scrunch up the parchment paper, then unfold the parchment paper. This process allows for the parchment paper to easily tuck down into the sides of the pan.
Place the parchment paper on top of the puff pastry and up the sides. You want the parchment paper to stick out over the top. This will serve as the handles to lift up the pie weight.
Pour dried beans, dried rice or pie weights on top of the parchment paper. You want the rice or beans to fit almost the entire way to the top to hold the sides of the puff pastry in place, otherwise they will sink down.
3. Bake. Bake the puff pastry in a 400F oven for 15-20 minutes, or until light golden brown.
Remove the pie weights.
4. Second bake. After removing the pie weights, place the puff pastry back in the oven for an additional 5-10 minutes or until golden brown and crisp.
Allow to cool completely on a wire cooling rack.
5. Make the mascarpone filling. In the bowl of a stand mixer, fitted with the whisk attachment, add the mascarpone, cream cheese, heavy cream, powdered sugar and vanilla extract. Whip until smooth and creamy.
6. Assemble. In a microwave safe dish, heat 2 tablespoons peach jam in 20 second increments until thin and spreadable.
Spread a thin layer on the bottom of the puff pastry shell, then add mascarpone filling.
Add peaches and blueberries on top (or fruit of your choice). Brush the peaches with the peach jam. This gives the peaches a nice shine and adds a hint of extra sweetness.
7. Make the whipped cream. In the bowl of a stand mixer fitted with the whip attachment, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Add dollops of whipped cream along the border of the tart.
Serve and enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
