Bella’s Peach Tart

I love making up dessert recipes, when summer fruit is in season.  This  is the kind of dessert that feels right at home on both an Italian café table and a Southern front porch. Creamy mascarpone, buttery crust, and peaches simmered with a splash of Grand Marnier come together in a tart that’s equal parts elegant and comforting.

One of my favorite little twists in this recipe is using turbinado sugar instead of traditional white sugar. Its rich caramel notes add extra warmth and depth to the mascarpone filling, giving the tart a subtle golden sweetness that pairs beautifully with fresh peaches. Chilled until cool and creamy, then topped with glossy peaches just before serving, this dessert tastes like summer in every bite.

You will need:

Peach Topping

6 medium peaches, chopped

1 tbsp Grand Marnier

2 tbsp peach jam

Tart & Filling

2 prepared pie crusts, room temperature

2 small tubs mascarpone cheese, softened

1/3 cup turbinado sugar

1 tbsp  pure vanilla extract

For Serving

Vanilla ice cream

In a medium saucepan, combine the chopped peaches, Grand Marnier, and peach jam. Cook over medium heat until the mixture becomes bubbly and slightly syrupy, about 8–10 minutes.

Transfer the peaches to a bowl, cover, and refrigerate until completely chilled.

Preheat oven according to pie crust package directions.

Roll out one pie crust and press it into a tart pan. Use pieces from the second crust to build up the sides and edges if needed, pinching gently to fit the pan evenly.

Pierce the bottom several times with a fork.

Bake according to package directions, or until lightly golden brown. Allow the crust to cool completely.

In a large mixing bowl, combine the turbinado sugar and vanilla extract. Stir until the sugar begins to dissolve.

Add the softened mascarpone cheese and beat until smooth, creamy, and fluffy.

Spread the filling evenly into the cooled tart shell, smoothing the top with a spatula. Place the tart pan on a cutting board or tray, cover, and refrigerate for at least 6 hours or overnight.

Just before serving, spoon the chilled peach mixture evenly over the mascarpone filling.

Slice and serve with a dollop of vanilla ice cream.