Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Marinated Peach Tart with Honey-Yogurt Mousse

Scott Phillips

Servings: 8 to 10

Perfect for a dinner party and easier to make than a peach pie, this tart marries sweet peaches and a creamy yogurt mousse in a press-in shortbread crust. If you’re short on time, you can also skip the crust and serve the mousse topped with the peaches in little bowls or wine glasses.


For the crust

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 7 oz. (14 Tbs.) chilled unsalted butter, cut into 1-inch pieces
  • 3 oz. (3/4 cup) confectioners’ sugar
  • 1 large egg, beaten
  • 1 Tbs. cornstarch
  • 1 Tbs. finely grated lemon zest (from 1 large lemon)
  • 1 tsp. kosher salt

For the mousse

  • 1/8 oz. (1 tsp.) unflavored powdered gelatin
  • 3/4 cup plus 1 Tbs. heavy cream
  • 3 Tbs. honey
  • 1-1/2 cups plain Greek yogurt
  • Pinch kosher salt

For the topping

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 250
  • Fat (g): 28
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 95
  • Sodium (mg): 160
  • Carbohydrates (g): 48
  • Fiber (g): 1
  • Protein (g): 7


Make the crust

  • In a food processor, pulse the flour, butter, confectioners’ sugar, egg, cornstarch, lemon zest, and salt until the dough comes together in big clumps, about 20 1-second pulses. The dough will be very soft and pliable.
  • Transfer the dough to a 9-inch springform pan. flour your fingertips and press the dough onto the bottom and sides of the pan in an even layer. Start by pressing the dough up the sides, which should be just under 1/4 inch thick, and reflour your fingers as necessary. Wrap the pan in plastic and refrigerate for at least 1 hour and up to 1 day.
  • Position a rack in the lower third of the oven and heat the oven to 350°F.
  • Prick the bottom of the crust all over with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans, gently pressing them against the sides. Bake until the edges begin to turn golden, about 20 minutes. Carefully remove the weights and foil. continue to bake the crust until golden brown and the bottom is firm and dry, 15 to 20 minutes. If the crust puffs up during baking, use the back of a spoon to gently press it down. Cool completely on a wire rack.

Make the mousse

  • In a small bowl, sprinkle the gelatin over 1 Tbs. cold water; let stand until the gelatin softens, about 5 minutes.
  • Meanwhile, stir 1 Tbs. of the cream with the honey in a 2-quart saucepan over medium heat until the honey melts, about 2 minutes. Stir in the gelatin mixture and remove from the heat. Add the yogurt and salt, and whisk until smooth.
  • In a large bowl, whisk the remaining 3/4 cup cream until soft peaks form. gently fold the yogurt mixture into the cream.
  • Pour the mousse into the cooled crust and smooth to the edges with a small offset spatula. Cover and refrigerate until firm, at least 4 hours and up to 2 days.

Top the tart

  • Simmer the reserved marinade in a 1-quart pot over medium heat until syrupy, about 5 minutes; refrigerate until cold, 30 minutes and up to 1 day.
  • When ready to serve, transfer the tart to a serving plate. Spoon the peaches and a little of the syrup over the mousse. Slice and serve drizzled with the remaining peach syrup.


Rate or Review

Reviews (1 review)

  • User avater
    MissyU | 09/17/2015

    I've made this recipe twice with great results. Note that it takes much longer than 5 minutes to reduce the marinade to become syrupy. It's beautiful and a lighter alternative to cheesecake.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial