Peach Tart With Pistachio Streusel & Mascarpone

Peach Tart & Pistachio Streusel

I seem to spend an inordinate amount of time seeking inspiration these days. Books, blogs, magazines, Instagram, Twitter – anything and everything that exposes me to new ways of seeing things and thinking about food, photography and writing. One of the drawbacks of this strategy, (and this is especially the case with social media) is that you’re more likely to be inundated with ‘noise’ than quality content, six days out of seven. But sometimes, sometimes Inspiration shows up in the most unlikely of places, when you least expect it. And that’s when you need to recognize the opportunity and run with it.

I had one such opportunity recently while catching up on Shutterbean‘s posts. Have you met Tracy? She’s as crazy, fun and honest in real life as she is on her blog. I highly recommend spending a couple of hours with her for some good laughs or recipe brainstorms. Or both. It’s a fine way to spend your day.

Anyway, Tracy recently spent a weekend in Napa to celebrate her birthday at The French Laundry. Outside of that mind-blowing, life-changing meal, she dined at a host of other establishments, Ad Hoc, being one of them. Taking us through Ad Hoc’s brunch menu, it wasn’t until she got to dessert – a peach tart of puff pastry topped with a nut streusel and served with ice-cream – that the idea factory in my mind started to do what it’s supposed to do. With a bag of fresh Alberta peaches in our fridge and puff pastry dough sitting in our freezer, this tart was practically begging to be made. And it was well worth it.

Fresh Alberta Peaches

Peach Tart with Pistachio Streusel & Mascarpone Cream

Inspired by Ad Hoc & Shutterbean/ Serves 4

After those chicken pot pies, I still had half a batch of puff pastry sitting in my freezer, waiting for the perfect dish to come along to use it up. This tart is it. The recipe below makes enough puff pastry dough for a 6-by-10-inch tart, although I highly recommend making more and freezing the leftovers. There’s nothing more rewarding than baking up homemade puff pastry on a whim.

Puff Pastry crust
  • 2¼ oz/ 63g all-purpose flour
  • 1¾ oz/ 50g pastry flour
  • ¼ teaspoon salt
  • 1 stick/ 113g unsalted butter, cubed, at room temperature
  • 3 tablespoons/ 45ml very cold water


  1. Begin with the puff pastry. Stir together the flours and the salt on your work surface or in a very large bowl. Add the cubes of butter and work them into the flour, breaking down the cubes until you get small lumps of butter scattered throughout the mixture.
  2. Make a well in the center and add the cold water, then quickly mix until the dough comes together in a shaggy mass. Shape into a disc, wrap with plastic, then refrigerate the dough for 20 to 30 minutes.
  3. On a lightly floured surface, roll out the dough into a rectangle with a half-inch (1.5cm) thickness. Bring the short ends of the rectangle to meet in the center, then fold in half to form a book fold. Wrap in plastic, then chill in the freezer for 10 minutes. Repeat the rolling, folding and chilling two more times.

Peach tart with Pistachio Streusel

  • 1 lb/ 450g ripe peaches (about 2 large), pitted, peeled and sliced
  • 2 teaspoons vanilla extract
  • 3 teaspoons rum
  • ½ cup packed/ 4 oz/110g brown sugar
  • 2 oz/ 63g all-purpose flour
  • 1 egg
  • 2 tablespoons water
Pistachio Streusel
  • 4 tablespoons/ 15g pistachios
  • 1 oz/ 25g all-purpose flour
  • 2 tablespoons/ 27g unsalted butter, softened
Mascarpone cream
  • 4 oz/ 113g mascarpone cheese
  • 2 tablespoons milk
  • 1 tablespoon honey


  1. While the dough is chilling in the freezer, prepare the other elements, starting with the peaches. In a medium bowl, toss the sliced peaches with vanilla extract, rum and sugar, then add the flour, tossing well to coat each slice. Set aside.
  2. To make the streusel, coarsely chop the pistachios in a food processor, then add the flour and butter and pulse a few times until you get pale yellow crumbs of different sizes.
  3. Stir the mascarpone, milk and honey together in a small bowl, then whip everything together until you get a smooth and thick consistency. Cover with plastic wrap and refrigerate until ready to use.
  4. When you’re ready to bake the tart, preheat the oven to 400F/ 200C. Remove the dough from the freezer and roll it out on a lightly floured surface until it’s about 12 by 8 inches and half-inch (1.5cm) thick.
  5. Transfer the dough to a lined baking sheet and arrange the peach slices, leaving a ½ to 1-inch border around the fruit. Fold the edges in and trim off any excess. Generously sprinkle the streusel topping over the tart.
  6. Whisk together the egg and water then gently brush the mixture around the edges of the tart. Bake for 30 to 40 minutes until the edges turn a golden brown.
  7. Rest for 10 minutes before slicing and serving with a generous spoonful of whipped mascarpone on the side.

Peach tart & Pistachio Streusel

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  • Holy heck!! this made my day/week/year. You’ve inspired the heck out of me and I’m so glad/honored that I can return the favor! I might just hop in the car and drive to your house to get a slice…ReplyCancel

  • Have yet to make a peach tart – this is stunning! I love the addition of pistachios as well. I would have never thought to add with a peach.

    ps… don’t I know that napkin from somewhere? And is that burlap the one I am thinking of? If so … I am so taking mine out of the drawer, it looks lovely in these photos.ReplyCancel

  • I’ve been so busy chowing on juicy ripe peaches that I’ve yet to make a single dessert out of them. But this one might just change that, yum!ReplyCancel

  • Marge officially hires you as fill-in baker. It’s a done deal. This looks so beautiful, Danielle. Never, ever would’ve thought to do pistachio streusel — I always stick to walnut or pecan. Not any longer!ReplyCancel

  • This sounds just so perfect right now! I can’t wait for the stone fruit to be back in season here in Oz! The pistachio streusel is genius, I must give that a go very soon!ReplyCancel

  • yummmm i am so making this 🙂ReplyCancel

  • my dad LOVES peach pie, and I’m not much for pie, but have wanted to make him something. THIS look phenomenal! I can’t wait to make it for him. Looks incredible and stunning photos, my friend.ReplyCancel

  • Oh my that looks delicious! I almost have all the ingredients too. Going to have to save this one for later in the week. Thanks 🙂ReplyCancel

  • This is stunningly beautiful, and the ingredients in this are just my FAVOURITES! I adore mascarpone, pistachios, pastry, fruiiittt – gosh this is going to be made a reality soon i hope 🙂 Gorgeous!ReplyCancel

  • Just beautiful, and I love the inspiration! And the idea of finding inspiration where you least expect it and running with it. I will be making this soon thanks!ReplyCancel

  • Oh goodnessssssss. What I think it must taste like is definitely not even close – beautiful works! Hope to make it soonReplyCancel

  • This is GORGEOUS! I am very partial to that rustic look of tarts. I would love if you shared on my Seasonal Potluck page: Peaches are a featured ingredient this month, and I don’t think we have a tart yet!ReplyCancel

  • I’m with Megan; pistachio streusel?? Brilliant. I can’t get enough peaches at this time of year but have yet to make a pie this summer! You’re inspiring. xo.ReplyCancel

  • Tracy is one of the first foodblogs I ever read – I adore her style. And I adore yours, too, Danielle! What a beautiful tart. You are such a teaser – I’ll have to wait till summer to have stone fruit around. 🙂ReplyCancel

  • I LOVE the rum with the peaches; such a good idea. When I was a culinary school student (I wrote about it here, if you’re interested: “Culinary School: Three Semesters of Life, Learning, and Loss of Blood,” on Amazon Kindle – I cooked quite a lot with alcohol, but never this combination. So inventive; I must try it.ReplyCancel

  • Wow, this looks incredibly tasty! Yum – gorgeous photos!ReplyCancel

  • […] let it pass without so much as a meep from me, especially after your enthusiastic responses to the Peach Tart. Yes, seriously, Peach and Pistachio, a pairing made in heaven. Researching recipes for the tart, I […]ReplyCancel

  • […] PLUM TART WITH MASCARPONE CREAM With influence from Not Without Salt and Beyond The Plate […]ReplyCancel

  • Wow! I have been looking for something like this for a few days now. This past weekend we made fresh marscapone out of raw cow’s milk from a local farmers market, it’s the most amazing marscapone I’ve ever tasted. I am going to use what I have left to make your recipe. Simply brilliant!ReplyCancel

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