Honey Glazed Peach Tart With Mascarpone Cream
From bon appétit, august 2003 - enter the tart - light, delicate, and fresh. This recipe tastes like summer on a plate - the peaches are front and foremost, lightly highlighted with a drizzle of honey, a pat of butter, and a sprinkle of almonds. top it with some whipped mascarpone, and you’ve just made some humble peaches very happy.
Steps
For crust:.
Blend flour , sugar , and salt in processor.
Using on / off turns , cut in butter until pea-size pieces form.
With machine running , add enough ice water by tablespoonfuls to form moist clumps.
Gather dough into ball.
Flatten into disk.
Wrap in plastic.
Refrigerate 1 hour.
Roll out dough on lightly floured surface to 12-inch round.
Transfer to 9-inch diamter tart pan with removable bottom.
Trim overhang to 1 inch.
Fold overhang in and press to form double-thick sides.
Press inside edge of crust to push it 1 / 8 to 1 / 4 inch above top edge of pan.
Pierce bottom of crust with fork.
Refrigerate 1 hour.
Preheat oven to 400f bake tart crust until golden , piercing with fork if bubbles form , about 25 minutes.
Can be made 1 day ahead - cool , wrap in plastic and store at room temperature.
For filling:.
Mix sugar , flour , and lemon peel in large bowl to blend.
Add peaches and toss to coat.
Pour into baked crust.
Drizzle honey over peach mixture.
Dot with .
Ingredients
all-purpose flour, powdered sugar, salt, unsalted butter, ice water, sugar, lemon peel, peaches, honey, sliced almonds, peach preserves, whipping cream, mascarpone cheese, vanilla extract