Roasted Peach & Mascarpone Tart

Another simple dessert that looks and tastes fabulous. You can swap the fresh peaches for tinned, simply use less sugar when roasting. Wonderful as a large tart or small tartlets.


8 ripe yellow peaches, quartered (reserving 3 for topping)

1 tbls white sugar

1 tsp cinnamon

50mL Pukara Estate White Wine Liqueur Vinegar (plus extra for topping)

1 ready tart shell, or 24 small ready tart shells

225g mascarpone

1 tbls icing sugar

1 lemon, zested & juiced.

125mL double cream

1 tsp vanilla extract

Small bunch of mint leaves for decoration


Pre-heat oven to 200C. In a baking dish, place the quartered 5 peaches, drizzle over liqueur vinegar and sprinkle with sugar & cinnamon. Roast for 10 minutes or until soft and turning golden. Set aside to cool. Place peaches & sauce into a food processor & blend until smooth.

Blind bake tart shell to pastry instructions. In a large bowl whip cream until firm. In another smaller bowl whip mascarpone, lemon juice & zest, icing sugar, & vanilla.

Add the peach puree to mascarpone and blend well. Fold mascarpone & peach mixture into cream. Pour the mixture into the cooled pastry shell & refrigerate till firm.

Slice the remaining peaches thinly. Top the tart with the peach slices, evenly drizzle over a little more liqueur vinegar & garnish with mint leaf. Serve immediately.

(If using individual tart shells, simply skip the topped peaches.)