Ingredientes para Honey Glazed Peach Tart With Mascarpone Cream
- 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
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Como fazer Honey Glazed Peach Tart With Mascarpone Cream
- 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 butter and sprinkle with almonds
- Bake until peaches are tender and almonds are toasted, about 35 minutes
- Brush fruit and almonds with peach preserves
- Cool 15 minutes before serving
- Can be made 6 hours ahead - store tart at room temperature
- For mascarpone cream:
- Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form
- Slice tart and serve with dollops of mascarpone cream
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
135g
Fat
107g
Carbs
21g
