Sweet Mascarpone Peach Tart

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Last week was our 4 year anniversary….four years! It’s funny how time is, it seems like just yesterday we were dancing under a crazy orange sky and yet like a dozen years as well when I think about how much we have done and seen in those 4 years. It’s interesting to think about the fact that while most of my friends went off to get 4 year degrees I instead took the 4 year degree in marriage and motherhood. I often wonder what it would be like to have had some of my friends experiences, the school gig, the travel gig. Would I be as happy as I am now? Would I be smarter or choose a different path? Would I feel more mature or less?

It’s hard to say for sure, but it’s always an interesting thought to think. I think the thing I have come to realize is that regardless of the path you take, it is always your responsibility to learn and grow as much as possible. To really embrace what God is trying to teach you in the season of life that you are in. It’s an incredibly freeing and settling thing to finally sink in and get comfortable with the roles in life you find yourself. Yet I know that I have spent so long making excuses as to why I couldn’t do that very thing.

“This isn’t right. That isn’t right. ”

“Oh, when I finally get x, y, and z to line up then everything will be okay.”

But here’s the thing…..x, y and z can come and suddenly it will feel as if it wasn’t x, y, and z that you really needed but m, n, and o that you needed. That it’s really something external that needs to change in order for you to be happy.

“Oh if the house was just finished.”

“If I could just spend more time hiking/fishing/camping/painting.”

“If I were just married.”

“If I just had kids.”

“If the kids were older.”

“If the kids were grown.”

“When work lets up.”

Then everything will be okay. I will be okay.

Until then it’s going to be a struggle.

But it’s a lie. A big fat giant lie. Because the house gets finished, the hiking happens, marriage comes, the kids come, the kids grow, the kids leave, work lets up and you are still frustrated, unsatisfied, and unhappy. No circumstance will EVER resolve that tension that you feel. Because it can’t.

We must come to peace with where life is at this very moment. We are so busy, SO busy. Even when life slows down our minds are so busy that the only time it seems to slow down is when we sleep. Constant barrages of thoughts. There must be points where we just turn off the constant stream of thoughts. I’m as guilty as the worst in this area. Even prayer often turns to a constant stream of the to-do list in my mind.

This song has been rolling around in my head all morning:

Come to me, all who are weary

And I will give you rest

Come to me, all who are weary

And I will give you rest
Lay your head down on my shoulders

Be still my child, rest a while
And I’ll quiet you with my love
Rejoice over you, with my song
And I’ll quiet you with my love
Rejoice over you, with my song

I love the thought of the Lord gently holding my head onto his shoulders and telling me just to be still for a while. That he will quiet not just my voice (which often needs quieting), but that he will quiet my mind. Ahh. There’s the secret. Not x, y, and z but just a quiet, peaceful mind.

Remember where we started? That’s right. Anniversary tart.

Did you know that making a tart can be totally therapeutic to your mind? It’s true.

But you have to take the time to enjoy it. You can’t rush through the preparation of it, or the eating of it. You must linger.

How much of life do we miss because we don’t slow down to experience it?

So please…take an afternoon and make tart soon.

I found this recipe at one of my favorite blogs ever, Joy The Baker. Seriously this girl is amazing. You feel like her best friend just reading her writing and listening to her podcasts. She’s the real deal, and I love her for it. I found her blog a few years ago and after coming back to the blog world she is quickly becoming one of my new-old favorites to follow.

Once I saw her post I knew I needed a tart pan for our anniversary. So that’s what I got….because my hubby is fabulous like that. And then I made him a tart.

It’s best if you have a super cute toddler to make it with….preferably one who likes to eat bowlfuls of tomatoes.

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Make the crust:

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and wrap it up to rest in the fridge….

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While that does its thing turn around to discover this:

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He ate the entire thing while he was watching me.

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Then make the filling. Mascarpone cheese, vanilla, honey….all the good things in life.

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It’s rich and creamy and sweet. It’s okay you can sneak some…

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This one did:

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He was totally into it…

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Totally committed to getting every last drop out.

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Then after taking 5 million pictures of your child, its time for the fruit….perfect end of the season peaches.

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Peel….

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and slice…..If they are clingstone peaches cut around the pit for the prettiest presentation. Freestone peaches all you need to do is slice and pull off the stone.

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Pull out your dough and press it into the pan. Bake with dried beans or pie weights over parchment paper…

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Mine cracked in the middle…..it’s okay, just pile the filling on it and don’t tell anyone. They’ll never know.

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Once it cools completely, simply pour the base in and smooth around. Lick the spoon when you finish.

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Top with the sliced fruit and if you are feeling fancy glaze with a real glaze or you can cheat like I did and water down a bit of peach jam. Your secret’s safe with me.

This tart is heavenly. It’s sweet and salty and crunchy in all the right ways. The cornmeal adds just the right touch of texture to the crust to add that satisfying bite. The filling is light and sweet and creamy and the peaches are soft enough that cutting through it is easy to do without destroying the image.

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Eat with the ones you love. A glass of red port is delightful with it as well, I can imagine a great cup of coffee would work quite nicely also.

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Sweet Mascarpone Peach Tart
 
Cook time
Total time
 
A delightful summer tart. Sweet and creamy with a dense but flaky crust.
Serves: 1 tart
Ingredients
For the Crust
  • 1¼ cup all-purpose flour
  • ¼ cup cornmeal
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cut into small cubes
  • 3 tablespoons ice water
  • 1 large egg yolk
For the Filling:
  • 1 cup mascarpone cheese
  • ¾ cup sour cream
  • ⅓ cup honey (use up to ½ cup honey if you’d like it sweeter)
  • 1 teaspoon pure vanilla extract
  • fresh peaches
  • extra honey for drizzling (optional)
Instructions
  1. Note: I found the crust to be slightly too small for my tart pan. Next time I make this I will do 1½ times the crust recipe.
  2. Combine flour, cornmeal, granulated sugar, and salt. Add the cold butter cubes, then using a pastry cutter or your fingers, quickly break the butter up in the dry ingredients. You are aiming for the size of a small pea or a bit larger.
  3. Work fast. Once finished rest in the fridge for several minutes (the dough not you).
  4. In a small bowl whisk together water and egg yolk.
  5. Remove the mixture from the fridge, add the wet ingredients all at once to the dry ingredients. Use a fork to combine. It will feel like there’s not enough wet ingredients. But it will come together, just keep going.
  6. Sprinkle lightly with flour, form into a disk and wrap in plastic wrap.
  7. Refrigerate dough for 1 hour. This will allow the moisture to distribute. Crust can be refrigerated for up to 24 hours.
  8. When ready to roll out, unwrap the dough into tart or pie pan. Press out with fingers working quickly to not warm the butter too much. onto a lightly floured work surface. Using a floured rolling pin, roll the dough out to an 11-inch circle. If the dough starts to break up or tear as you’re rolling it, don’t panic. Simple place the dough into the tart pan and use your fingers to press it along the bottom, sides and edges.
  9. Preheat oven to 350 degrees F.
  10. Place in fridge for twenty minutes while the oven preheats.
  11. Line the unbaked crust with a sheet of foil or parchment paper covering all sides. Fill the pan with dried beans or pie weights. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes. Remove the foil and beans from the pan and bake for another 6 minutes, or until the bottom crust looks dry and the shell is a very pale golden color. Remove the pie from the oven and let the shell cool completely.
  12. To make the filling combine mascarpone and sour cream. Beat together with a wooden spoon. Add honey and vanilla extract and stir to combine.
  13. When the crust is completely cool, spread the filling evenly across the bottom of the tart. Arrange fruit over the filling. Glaze with jam or honey if desired before serving.
  14. This tart keeps, well wrapped in the refrigerator, for up to two days. It’s best the day it is made. I would glaze it the day you serve it if you are going to glaze.
Notes
Adapted very slightly from Joy the Baker.

 



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About Dani:

Thanks for reading!
Dani is a mama to 2 wild little boys. She lives for new adventures & loves to experience new places through her stomach. She is passionate about helping families fall in love with real food, geeking out on food photography and reading obsessively.

Comments

  1. Blue says

    So fun to find your blog-♡
    .. I made a few adaptations to your recipes because not all peaches were fully ripe. I threw the cornmeal into my processor to make a finer grind. Used bobs red mill fine grind too. I only put in oven to set not fully bake. Followed recipe then put tart pan into bath marie and baked lower temp for a bit longer. I made a drizzle using peach brandy confectioners sugar and cardamom and cinnamon and made just a few passes over.
    It was great with a hot cuppa with Irish cream in it.
    You’re a doll-! I hope you blog long and are happy always-♡

  2. Cindi-Lee Milton says

    This looks amazingly delicious!!! And as for my grandson, he looks amazingly delicious too 😉 Grandma needs to scoop him right up !! Such great words of wisdom for life…..which always go fabulously with coffee and a tart. We should do this…soon 😉

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