This simple peach tart recipe is a light and delicious summer dessert! Ripe peaches, a mascarpone filling, and fresh thyme make the perfect pairing.
- 1 rye pie crust
- 1/2 cup (4 ounces) mascarpone
- 1 1/2 tablespoons honey, plus additional for drizzling
- 1/4 teaspoon vanilla extract
- 1 large ripe peach
- 3 sprigs fresh thyme
- Make the rye pie crust (save the second dough for later use).
- Remove one dough from the refrigerator. Let it stand at room temperature for 5 to 10 minutes until it is able to roll. Roll it out to an even 1/8-inch thickness, rotating the dough often and dusting with a little flour if it sticks. Cut the dough into circle a bit larger than the bottom of a 9-inch a pie plate; we traced around a plate 8 1/2 inches in diameter (you also can trace free hand a circle about 8 1/2 inches in diameter). Place it in the pie plate; the edges of the dough should come up about 1/2 inch on the inside of the plate. Dock the dough by pricking the bottom and sides all over with a fork; make as many holes as possible since this will prevent bubbles from forming.
- If desired, with the remaining dough, cut out small stars and place them on a baking sheet.
- Bake the stars about 10 minutes, until golden, then remove from the oven to cool. (Discard the remaining dough, or sprinkle cinnamon sugar on the scraps and bake them with the stars for an added treat!)
- At the same time, bake the tart shell until golden brown, about 25 minutes. Then remove it from the oven to cool fully; we slid ours out onto a baking rack to cool for about 15 minutes.
- Meanwhile, mix the mascarpone with the honey and vanilla. Thinly slice the peaches.
- When ready to serve, spread the peach tart crust with mascarpone (it helps to let the mascarpone stand for several minutes at room temperature so it is easy to spread). Arrange the peaces in an overlapping pattern over the mascarpone, then sprinkle with thyme leaves. Place the stars in the center. Drizzle the entire top with honey in both directions. Carefully cut into wedges and serve. (Make ahead: the tart is best the day it’s made, but you can make the pie crust in advance and set at room temperature until serving, or refrigerate overnight. It is also possible to refrigerate leftovers and eat chilled the next day, it saves well wrapped in aluminum foil in the refrigerator.)
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Peach tart, Peach tart recipe, Mascarpone dessert recipes, Peach Dessert, Peach Recipes, Summer Dessert Recipes,