Honey-Glazed Peach Tart with Mascarpone Cream

Adapted from Bon Appetit, August 2003. Start this tart the day before you want to serve it to allow time to prepare the crust.

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Ingredients:

• Crust
  • 1 ½ cups King Arthur all-purpose flour
  • 3 Tbsp powdered sugar
  • 1/4 tsp salt
  • 1/2 cup (4 oz) chilled, unsalted butter, cut into ½-inch cubes
  • 3 ½ Tbsp (about) ice water
    
• Filling
  • 1/4 cup sugar
  • 3 Tbsp King Arthur all-purpose flour
  • 2 tsp lemon zest
  • 6 ripe, medium peaches, peeled, halved, pitted, cut into ½-inch thick slices (about 4 cups)
  • 2 Tbsp honey
  • 2 Tbsp (1 oz) chilled unsalted butter, cut into small pieces
  • 2 Tbsp sliced almonds
  • 2 Tbsp peach preserves, melted
    
• Mascarpone Cream
  • 1 cup chilled whipping cream
  • 6 Tbsp mascarpone cheese
  • 2 Tbsp sugar
  • 1/4 tsp vanilla extract

Directions:

For crust:

Blend flour, sugar, and salt in processor. Using on/off turns, cut in butter until pea-size pieces form. With machine running, add enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour.

Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch diameter tart pan with removable bottom. Trim overhang to 1 inch. Fold overhang in and press to form double-thick sides. Press inside edge of crust to push it 1/8 to 1/4 inch above top edge of pan. Pierce bottom of crust with fork. Refrigerate 1 hour. Preheat oven to 400º F.

Bake tart crust until golden, piercing with fork if bubbles form, about 25 minutes. (Can be made one day ahead. Cool; wrap in plastic and store at room temperature.)

For filling:

Mix sugar, flour, and zest in large bowl to blend. Add peaches and toss to coat. Pour into baked crust. Drizzle honey over peach mixture; dot with butter and sprinkle with almonds. Bake until peaches are tender and almonds are toasted, about 35 minutes. Brush fruit and almonds with preserves. Cool 15 minutes before serving. (Can be made 6 hours ahead. Store tart at room temperature.)

For mascarpone cream:

Using an electric mixer, beat cream, mascarpone, sugar, and vanilla in a large bowl until peaks form.

To serve:

Slice tart into 6 to 8 wedges and serve with dollops of mascarpone cream. Makes 6 to 8 servings

Per serving: 555 calories (57% calories from fat); 36g total fat; 21g saturated fat; 107mg cholesterol; 107mg sodium; 55g total carbohydrates; 6g protein