Peach Tart
An elegant peach tart, perfect for make-ahead preparation, highlights fresh summer produce with a professional bakery appearance.
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Instructions
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Preheat oven to 400 F.
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In a food processor, combine flour, almonds, sugar, 1/2 teaspoon almond extract, and salt; pulse. Add cold cubed butter, then pulse until pea-sized pieces form. Gradually add water, pulsing until a soft dough forms.
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Press the dough into the bottom and sides of a greased 9-inch fluted tart pan with a removable bottom.
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Bake at 400 F for 15-20 minutes, or until golden brown. Cool completely on a wire rack.
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In a large bowl, mix mascarpone, confectioners’ sugar, lemon zest, vanilla extract, and 1/2 teaspoon almond extract until smooth.
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Whip cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.
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Spread the mascarpone-cream mixture into the cooled tart crust.
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Halve and pit peaches, then slice them 1/4-inch thick.
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Arrange 4-6 peach slices in an overlapping fan shape on top of the tart, starting from the crust and working inward, using larger slices at the edges and smaller ones closer to the center.
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Gently warm apricot jam on the stovetop until liquefied, then brush it over the peaches to glaze.
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Refrigerate the tart for at least 1 hour or overnight before slicing and serving.