A month ago I made a special stop-off at Trader Joe’s to pick up mascarpone.  A month ago I was getting ready to host




little Saturday brunch where I would serve Strawberry Mascarpone Crepes.  Let’s not talk about how that day turned out.  The important point being that I left the crucial mascarpone in the fridge at work just as I warned myself not to.  For the brunch I was able to sub with some leftover cottage cheese which I popped in the blender.  But this left me with a special, stop-off tub of mascarpone to use up. Fortunately, as I was planning for my in-laws’ visit I remembered this tart recipe and their love of fruit desserts.  Unfortunately, great peaches are not available here yet.  They are all puny and hard and not worth it.  That’s the beauty of a fruit tart, though, because you can use whatever is in season.  Mine became a raspberry and apricot one, based on what was available at my fruit market, and I had fun putting it together.  Overall, the flavors were good and I enjoyed the texture of the filling.  I tried out a new tart crust recipe, though, and was thoroughly disappointed.   It was a bit too crumbly and dry and a bit too salty for my tastes.  Next time I will go back to my standard.  Additionally, if I made this again I would like to up the ratio of filling to crust.  I love a good crust, but I love a good filling more.




Peach & Mascarpone Tart

Originally from Fine Cooking 21, pp. 57

Yields: an 11 inch tart


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

1 Butter Tart Crust, baked and cooled


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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