Honey Glazed Peach Tart With Mascarpone Cream Recipe

How to Make Honey Glazed Peach Tart With Mascarpone Cream

1. For crust:
2. Blend flour, sugar, and salt in processor
3. Using on / off turns, cut in butter until pea-size pieces form
4. With machine running, add enough ice water by tablespoonfuls to form moist clumps
5. Gather dough into ball
6. Flatten into disk
7. Wrap in plastic
8. Refrigerate 1 hour
9. Roll out dough on lightly floured surface to 12-inch round
10. Transfer to 9-inch diamter tart pan with removable bottom
11. Trim overhang to 1 inch
12. Fold overhang in and press to form double-thick sides
13. Press inside edge of crust to push it 1 / 8 to 1 / 4 inch above top edge of pan
14. Pierce bottom of crust with fork
15. Refrigerate 1 hour
16. Preheat oven to 400f bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes
17. Can be made 1 day ahead - cool, wrap in plastic and store at room temperature
18. For filling:
19. Mix sugar, flour, and lemon peel in large bowl to blend
20. Add peaches and toss to coat
21. Pour into baked crust
22. Drizzle honey over peach mixture
23. Dot with butter and sprinkle with almonds
24. Bake until peaches are tender and almonds are toasted, about 35 minutes
25. Brush fruit and almonds with peach preserves
26. Cool 15 minutes before serving
27. Can be made 6 hours ahead - store tart at room temperature
28. For mascarpone cream:
29. Using electric mixer, beat cream, mascarpone, sugar, and vanilla in large bowl until peaks form
30. Slice tart and serve with dollops of mascarpone cream