Easy Grilled Peach and Mascarpone Tart
A simple and elegant summer dessert featuring smoky grilled peaches, creamy mascarpone, and a flaky crust. Perfect for casual dinners or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 sheet puff pastry (store-bought, thawed) or 1 batch homemade shortcrust pastry (about 1¼ cups / 160g flour, ½ cup / 115g unsalted butter, chilled and cubed)
- 1 tablespoon granulated sugar (for sprinkling)
- 3–4 ripe peaches, halved and pitted
- ½ cup (120g) mascarpone cheese, softened
- 2 tablespoons honey or maple syrup (for drizzling)
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon fresh lemon juice
- Fresh mint leaves for garnish (optional)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the crust: If using store-bought puff pastry, let it thaw according to package instructions. Roll out on a lightly floured surface to about 12×12 inches (30×30 cm). If making shortcrust, prepare and chill your dough in advance, then roll out to the same size. Transfer the dough to a parchment-lined baking sheet.
- Pre-bake the crust: Preheat your oven to 375°F (190°C). Prick the crust lightly with a fork to prevent bubbling. Bake for 12-15 minutes or until just golden. Remove and set aside to cool slightly.
- Prepare the peaches: While the crust bakes, preheat your grill or grill pan to medium-high heat. Brush peach halves lightly with oil to prevent sticking.
- Grill the peaches: Place peach halves cut side down on the grill. Grill for 3-4 minutes until grill marks appear and the fruit softens but still holds shape. Flip and grill skin side for 2 minutes. Remove from grill and let cool slightly.
- Mix the mascarpone filling: In a bowl, stir mascarpone with honey (or maple syrup), vanilla extract, and lemon juice until smooth. Taste and adjust sweetness if needed.
- Assemble the tart: Spread a generous layer of mascarpone mixture over the pre-baked crust while it’s still slightly warm. Arrange grilled peach halves on top, cut side up, slightly overlapping if needed.
- Finish and serve: Drizzle a little more honey over the peaches, dust the tart lightly with powdered sugar, and scatter fresh mint leaves for color and aroma. Serve immediately or at room temperature.
Notes
If you want extra crispness, broil the tart for 1-2 minutes at the end, watching carefully so the mascarpone doesn’t brown too much. Use lemon juice in the mascarpone mix to brighten the flavor. Oil grill grates or pan to prevent sticking. Pre-bake crust and assemble just before serving to avoid sogginess. Mascarpone can be swapped with full-fat Greek yogurt or dairy-free alternatives. Almond flour can replace regular flour for gluten-free crust.
Nutrition
- Serving Size: 1/8 of the tart
- Calories: 280
- Fat: 15
- Carbohydrates: 30
- Protein: 4
Keywords: grilled peach tart, mascarpone tart, summer dessert, grilled fruit dessert, easy tart recipe, peach dessert, summer tart