Peach and Almond Tart with Mascarpone Cream
Ingredients
Method
- Roll out the pie dough into a 14-inch round. Lightly butter the bottom and sides of a 10-inch tart pan with a removable bottom. Drape the dough into the pan without stretching it, then gently press it into the bottom and up the sides. Trim the overhang by rolling a rolling pin across the top of the pan. Transfer the crust to the refrigerator while you make the filling.
- For the poached peaches: In a medium saucepan, combine 2 cups water, the sugar, and the lemon zest and juice. Bring to a simmer over medium heat. Add the peach halves and cook until the skins start to wrinkle and the fruit is just tender when pierced with a knife, about 5 minutes. Use a slotted spoon to transfer the peaches to a plate and let cool slightly. Slip off and discard the skins. Measure out 2 tablespoons of the poaching liquid and set it aside; discard the rest or save it chilled for another use.
- Preheat your oven to 375°F.
- For the almond filling: In a medium bowl, beat the softened butter and sugar with an electric mixer on high speed until creamy. Beat in the eggs one at a time, mixing well after each addition. Beat in the almond flour and almond extract until smooth. Spread the filling evenly over the bottom of the chilled tart shell.
- Slice the peaches thinly and arrange the slices in concentric circles over the filling. Drizzle the reserved poaching liquid over the fruit.
- Bake the tart until the filling is set and golden brown and the crust is golden, about 40 to 45 minutes. Let cool to room temperature on a wire rack.
- For the glaze: Warm the peach preserves in a small saucepan over low heat, about 5 minutes. Or heat in a microwave with 1 tablespoon of water for 30 seconds. Strain through a fine-mesh sieve to remove any solids. Brush the warm glaze over the top of the cooled tart.
- For the topping: In a medium bowl, beat the mascarpone, heavy cream, powdered sugar, and almond extract with an electric mixer on high speed until soft peaks form. Spoon the whipped mascarpone over the tart. Scatter the toasted sliced almonds on top. Serve at room temperature or lightly chilled.
- Keep any leftover tart covered at room temperature for up to 1 day.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Peach and Almond Tart Is a Must-Bake
There comes a point every August when the peaches in the bowl on my counter start to feel like a dare. You can only eat so many out of hand, you know? And when the farmers market bags are still heavy, I start looking for ways to bake them into something worth the heat of turning on the oven.
This peach and almond tart is that something. It’s the dessert I make when I want people to think I spent all day in the kitchen. The truth? The crust comes from the refrigerated section, and the almond cream filling comes together in one bowl.
Peaches and almonds are a classic pairing. Once you taste them together, you get why. The sweet, jammy fruit needs something nutty and rich to ground it. That something is a simple frangipane, made with almond flour and a hint of pure almond extract. It puffs up around the peach slices, soaks up their juices, and turns into a tender, almost custardy layer.
Then there’s the mascarpone cream. Soft peaks of mascarpone, heavy cream, and a little powdered sugar. It sounds fancy, but it’s one bowl and a mixer. It’s what makes this peach and almond tart feel like a patisserie case dessert instead of a Tuesday night experiment.
Ingredients You’ll Need
This peach almond tart has four little components, and none of them are complicated. Here’s what makes each one work.
Tart Crust
I’m not going to ask you to roll your own pie dough in August. A package of store-bought refrigerated pie crust works beautifully in a 10-inch tart pan with a removable bottom. If you want a sweeter, more buttery base, shortbread pastry is a great swap.
Fresh Peaches
Look for ripe peaches that smell fragrant but still have a little firmness. Avoid the ones that are falling apart or dripping everywhere. The peaches get poached first in water, sugar, and Meyer lemon zest and juice, which softens them and makes the skins slip right off.
Almond Cream Filling
The heart of this peach and almond tart is the frangipane: salted butter at room temperature, sugar, eggs, finely ground almond flour, and pure almond extract. Finely milled almond flour makes the filling noticeably smoother. Trust me on this one.
Peach Preserves Glaze
A little warm peach preserves, strained and brushed over the baked tart. It gives everything that glossy, professional shine and keeps the top from drying out. Don’t skip it, seriously.
How to Make Peach and Almond Tart
The full recipe is in the card above, but let’s walk through the four big moments so you know what to expect. This is where the magic happens, and also where most people mess up.
Stage 1: Get the Crust into the Pan
Roll the dough into a 14-inch round. Lightly butter the bottom and sides of your tart pan, then drape the dough in without stretching it. Press it gently into the corners and up the sides, then roll your rolling pin across the top to trim the overhang.
Pop the whole thing in the fridge while you make the filling. Chilling the crust keeps it from shrinking down the sides during baking. It’s a small step, but it’s the difference between a tart that looks bakery-made and one that looks like it melted.
Stage 2: Poach the Peaches
In a medium saucepan, combine 2 cups of water with the sugar and the Meyer lemon zest and juice. Bring it to a simmer, then add the peach halves. Let them cook until the skins start to wrinkle and a knife slides right through the fruit, about 5 minutes.
This little poach is part of what makes the peach and almond tart work. The fruit turns translucent at the edges and the kitchen smells like summer. Lift the peaches out with a slotted spoon, let them cool just enough to handle, then slip the skins off. They’ll come off without a fight. Save 2 tablespoons of that poaching liquid, because you’re going to drizzle it over the fruit before baking.
Stage 3: Make the Almond Filling and Assemble
Beat the softened butter and sugar until creamy, then beat in the eggs one at a time. Add the almond flour and almond extract and mix until smooth. Spread the filling evenly over the bottom of the chilled tart shell.
Now slice the peaches thinly and arrange them in concentric circles over the filling. Take your time here. This is the part that makes people say “you made this?” Drizzle the reserved poaching liquid over the fruit, then bake at 375°F for 40 to 45 minutes.
Why This Works
The almond filling is your soggy crust insurance. Frangipane absorbs the juices from the peaches as they bake, so that liquid never reaches the pastry. That’s why this recipe skips the blind baking entirely.
Stage 4: Bake, Glaze, and Top
When the tart comes out of the oven, the frangipane should be puffed, deep golden, and set in the center. The edges of the peaches will be caramelized, and the whole kitchen will smell like toasted almonds. Let it cool to room temperature on a wire rack.
Warm the peach preserves with a splash of water, strain out the solids, and brush the glaze over the top. Then beat the mascarpone, heavy cream, powdered sugar, and a little almond extract until soft peaks form. Spoon it over the tart and scatter the toasted sliced almonds on top.
5 Success Tips for Making Peach Almond Tart
The first fruit tart I ever made came out with a crust so soggy we ate it with a spoon and called it a cobbler. So I get the worry. Here’s how to avoid the common pitfalls.
- ❌ A crust that shrinks and slips: You skipped the chill. ✅ The recipe has you refrigerate the crust while you make the filling. Don’t skip it. A cold crust holds its shape.
- ❌ A soggy bottom: Excess moisture is the enemy. ✅ The almond filling acts as a barrier between the crust and the fruit, and the poaching removes some of the peaches’ raw juice.
- ❌ Peaches that turn to mush: Overly ripe, dripping fruit is a problem. ✅ Pick peaches that are ripe and fragrant but still hold their shape. If they’re too juicy, the tart will get weepy.
- ❌ A giggly, underbaked center: You pulled it too early. ✅ Bake for a full 40 to 45 minutes. The center should be set and golden, not jiggly.
- ❌ Edges browning too fast: Every oven is different. ✅ If the crust rim gets dark before the filling is done, make a loose ring of foil around the edge.
Easy Variations and Substitutions
This peach almond tart is forgiving, which is my favorite kind of recipe. Here are some easy swaps.
- Different crust: Use a shortbread pastry instead of refrigerated pie dough if you want a sweeter base.
- No almond extract? Swap it for 1/2 teaspoon of vanilla in the mascarpone topping if that’s what you have on hand.
- Tangier topping: Replace the mascarpone with full-fat Greek yogurt for a lighter, brighter cream.
- Other stone fruit: Apricots, nectarines, or plums all work beautifully with the almond cream filling. Adjust the poaching time if the fruit is smaller.
- Gluten-free: Use a sturdy gluten-free pie crust, and you’re most of the way there.
- Dairy-free: Swap the butter for dairy-free butter and use dairy-free mascarpone and cream alternatives in the topping.
How to Slice and Serve the Tart
Slicing a tart cleanly is easier than you think. Use a sharp chef’s knife and wipe the blade between cuts. You’ll get those razor-clean slices that make people assume you run a patisserie.
Serve this peach and almond tart at room temperature or lightly chilled. The flavors are brighter when it’s not straight out of the fridge. And on a hot day, a scoop of vanilla ice cream on the side doesn’t hurt. The warmth of the almond filling against cold cream is exactly the summer dessert recipe moment you want at a Labor Day cookout.
Storage and Leftovers
If your kitchen is cool, you can keep this peach and almond tart covered at room temperature for up to a day. If it’s hot and humid, move it to the fridge. The mascarpone topping means it’ll need refrigeration for anything beyond that.
When you’re ready to eat the leftovers, let the tart come back to room temperature first. That takes about 30 minutes and makes a real difference. The crust stays crisp, the frangipane stays tender, and the peaches keep their jammy sweetness.
I’ll be honest: this tart rarely lasts more than a day in my apartment. Patrick has been known to eat a slice for breakfast, which I pretend to be annoyed about.
Frequently Asked Questions
When you cut into your peach and almond tart, the frangipane will be tender and nutty, the peaches jammy and bright, the crust crisp and buttery. The mascarpone cream will be cold and cloud-like on top. That first slice is the payoff, and it’s going to feel amazing.
This is the tart to bring to the last cookout of the summer. It’s impressive without being fussy, and it tastes like everything good about August. Go make it, and save me a slice.
When you do, snap a photo and tell me how it turned out. I love seeing the variations, the different peach arrangements, the extra almonds scattered on top. You can find me saving all my summer favorites over on Pinterest, and I’d love to see yours in the mix too.
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