Peach And Marscapone Tart
June 23, 2008
I found the recipe from wednesday’s food section of the San Francisco Chronicle (July 18th 2007). The article was titled “Slices of Summer”. The crust is made from oatmeal cookies, yum yum!! You want to make sure that the cookies are very crisp, so that they turn into nice small crumbs in the food processor. I used about 3/4 of a 12.5 oz. package of Mother’s Cookies. If you want the top to have a shinier look, warm 2 tablespoons of honey, and drizzle over the peaches before sprinkling the almonds. Please enjoy!
Click here for an Apple pie oatmeal cookie crust recipe.
- 2 cups oatmeal cookie crumbs
- 5 tablespoons melted butter
- 6 ounces mascarpone cheese
- 2 ounces cream cheese
- 1 egg
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons almond extract
- 3 to 4 ripe peaches, pitted and cut into 1/4-inch slices
- 1/4 cup lightly toasted sliced almonds
Preheat oven to 375 degrees. Generously grease a 9-inch tart pan.
Combine the cookie crumbs and butter, and stir with a fork until clumps form. Press into the bottom and up the sides of the tart pan, making sure the sides are thick enough to make a sturdy crust.
Bake for 8-10 minutes until dried out and slightly browned. Remove from oven and let cool on a wire rack.
Meanwhile, make the filling. In the bowl of an electric mixer fitted with a whisk, combine the mascarpone and cream cheese and mix until smooth. Add egg, and then add sugar and both extracts, whisking until filling is completely combined (it’s OK if a few small lumps remain).
Spread into the bottom of the tart pan, and smooth top. Layer peach slices so that they overlap in concentric circles on top of tart. Sprinkle with almond slices, and bake for 35-45 minutes, until filling is set and starting to brown. Remove from oven, and let cool before unmolding from tart pan.
Serves 8-10
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