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.
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
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.