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Roasted peach mascarpone tart on a wooden board with caramelized peach slices, pistachios, and fresh thyme on top

Roasted Peach Mascarpone Tart with Honey and Thyme

A blind-baked shortcrust tart filled with whipped mascarpone and topped with peaches roasted until caramelized and jammy at the edges.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French Inspired
Calories: 340
Ingredients Method Notes

Ingredients
  

Shortcrust Base
  • 190 g All-purpose flour
  • 100 g Unsalted butter, cold and cubed
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1 Egg yolk
  • 2 Ice water to 3 tbsp; add gradually until dough comes together
Roasted Peaches
  • 4 Ripe but firm peaches, halved and pitted to 5 (about 600 g)
  • 2 tbsp Honey
  • 1 tbsp Unsalted butter, melted
  • 1/2 tsp Ground cinnamon
  • 1 pinch Salt
Mascarpone Filling
  • 250 g Mascarpone, room temperature
  • 80 ml Heavy cream
  • 40 g Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest optional
To Finish
  • 2 tbsp Crushed pistachios
  • Fresh thyme leaves for garnish

Method
 

Make the Tart Dough
  1. Whisk flour, sugar, and salt together in a large bowl.
  2. Cut in cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
  3. Mix egg yolk with 2 tbsp ice water, add to the flour, and stir until the dough just comes together. Add more water, 1 tsp at a time, if it's too dry.
  4. Shape into a disc, wrap in plastic, and chill 30 minutes in the fridge.
Blind Bake the Crust
  1. Heat the oven to 200 C / 400 F.
  2. Roll the chilled dough into a 11-inch circle and fit it into a 9-inch tart pan. Prick the base all over with a fork.
  3. Line with parchment paper and fill with pie weights or dried beans. Bake 15 minutes.
  4. Remove the weights and parchment, then bake 5 to 8 minutes more until the base is golden and dry to the touch. Cool completely before filling.
Roast the Peaches
  1. Toss peach halves with honey, melted butter, cinnamon, and a pinch of salt. Arrange cut side up on a sheet pan.
  2. Roast at 200 C / 400 F for 20 to 22 minutes, until the edges caramelize and the peaches are tender but still hold their shape when lifted with a spatula. Set aside to cool slightly, reserving the pan juices.
Make the Mascarpone Filling
  1. Whisk mascarpone, heavy cream, powdered sugar, vanilla, and lemon zest together until smooth and it holds soft peaks, about 2 minutes. Stop before it looks stiff or grainy.
Assemble the Tart
  1. Spread the mascarpone filling evenly into the cooled tart shell.
  2. Slice the roasted peaches and arrange them over the filling.
  3. Drizzle with the reserved pan juices and scatter pistachios and thyme on top.
  4. Slice and serve, or chill 15 minutes for cleaner slices.

Notes

  • Use peaches that are ripe but still firm, soft fruit turns to mush when roasted
  • Chill dough 30 minutes minimum before rolling for a flakier crust
  • Whip mascarpone filling only to soft peaks, never stiff
  • Cool the crust fully before adding filling or it will melt and slide
  • Assemble the tart within a few hours of serving for the crispest base