I feel a hyperbole coming on. Here it is… wait for it… GAAAAAH I can’t. I mean, this tart. It’s way too early in our relationship for me to be over-selling you, but this tart is the balls.
Not only is it knock-your-pants-off delicious, it is just. too. pretty. It won friendliest in eighth grade and best-looking in high school. Also, most likely to be famous. Also, it’s bilingual – fluent in Italian, but could speak French with the best of ’em. And by french, I mean you will want to french kiss every bite. Okay I will stop.
It all started with the peaches. I saw these peaches that I just couldn’t resist buying, because who can resist anything in old fashioned produce containers. That blue had me at hello. Then I got to thinking about all the declarations I have been making lately. Mostly about how
it’s the summer of pie. Something needed to be done about that.
Then my mom bought me this gorgeous, antique Fenton cake plate for my wedding anniversary, and I just had to think up a recipe worthy enough to go near it.
The amaretto, that just took it to a whole other level. The peaches told me to do it.
Think of it as an Italian peaches n’ cream meets a tipsy french tart. Oooo la la-amore!!
Amaretto Peach & Mascarpone Tart
- 2 1/4 cups crushed amaretti cookies (approximately 24 cookies)
- 1/4 cup granulated sugar
- 3/4 stick of butter, melted
- pinch of salt
- 16 oz. mascarpone cheese, at room temperature
- 1/4 cup confectioner’s sugar
- 1 Tbsp orange blossom honey (or your favorite honey)
- 2 tsp vanilla extract
- 4 yellow peaches
- 1/2 cup granulated sugar
- 1/2 cup of amaretto
Crush the amaretti cookies into a fine crumb using a food processor. (Or if you are like me and cut your thumb on the food processor blade and can’t stand to look at it), you can also do it the old fashioned way with the back of a measuring cup and a little elbow grease. Mix the crumbs with the melted butter, granulated sugar and pinch of salt. Press the mixture firmly and evenly into the bottom of a 9 inch tart shell. Place the tart shell onto a sheet pan and bake in a 325° F oven for 15-20 minutes, or until the crust starts to brown. Set the tart shell aside to cool completely.
Slice the peaches into quarter inch slices, removing the rough interior surrounding the pit. In a large bowl, combine the granulated sugar and amaretto. Toss in the peaches, making sure they are covered, and put them in the fridge to get drunk for at least 3 hours. Overnight is even better.
In the bowl of a large stand mixer with a whisk attachment, whip the mascarpone cheese with the honey, vanilla, and sugar. Whisk on high for about 2-3 minutes, making sure to scrape down the sides of the bowl. Once the mixture is fully whipped and fluffy, pour it into the cooled tart shell. Spread the cheese filling evenly into the tart, cover it and refrigerate it for at least one hour.
After the tart has chilled, and the peaches are drunk, strain the fruit through a sieve (making sure to reserve that amazing liquid for later use – great reduced as a sauce), and then arrange the peach slices onto the tart in a pretty formation. I went with the circular rose, but you could get creative with some cool designs. If you like things even sweeter, dust the top with some confectioner’s sugar and then serve immediately.
One more thing: I took this to work and my boss legit told me he loved me. Not lying.
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watercolormelon 
What a beautiful post today. Your photographs are making my mouth water for peaches. Hey, maybe you’ll get a raise from your boss, good luck! – ShRon
Thank you ShRon! 😉
I love this blog! Your mix of art, food, and humor is so inventive!
Thank so much Sara! 🙂