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Peach & Mascarpone Tart

Ben Fink

Yield: Yields one 11-inch tart

Mascarpone is a light, creamy cheese that pairs wonderfully with all kinds of fruit. This tart is topped with peaches, but blueberries or apricots would also look pretty.


  • 1 cup chilled mascarpone
  • 1/2 cup confectioners’ sugar
  • 1 tsp. grated orange zest
  • 1/2 cup chilled heavy cream
  • 1 tsp. vanilla extract
  • 6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
  • 1/4 cup apricot jam, warmed over medium heat until liquefied
  • No-Fail Butter Tart Crust, baked and cooled

Nutritional Information

  • Nutritional Sample Size based on twelve servings of filled tart
  • Calories (kcal) : 430
  • Fat Calories (kcal): 270
  • Fat (g): 31
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 100
  • Sodium (mg): 75
  • Carbohydrates (g): 35
  • Fiber (g): 2
  • Protein (g): 6


  • In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.


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