If you can believe it, this was my first time working with peaches this season. Normally I make some cobblers or pies by now but for some reason peaches just didn’t appeal to me this year. But the idea of half a peach sitting in the center of a tiny tart? That made me happy.
I really liked the idea of of this tart. The entire thing is baked which was a nice change from the last one I made where only the crust is baked. The tart shell itself was delicious and I think it might be my new go-to. I did think the recipe has an unnecessary step by calling for it to be rolled out. The beauty of tarts is that you don’t have to roll them out. The dough is crumbly enough that you can just press it into place so that’s what I did. It worked perfectly. The filling is a cream cheese and mascarpone mixture which I was excited about. I have never used mascarpone before and actually had some trouble finding it. At one store, the cheese lady tried to get me to buy a yogurt dip, saying that it’s “pretty much the same”. Uhh.. no. Once I found it though, I had to try it plain and it was so good. Like a creamy ricotta! The mascarpone and the cream cheese made a truly delicious filling that bubbled up all around the peaches in the oven. And the peaches… what’s not to love about cinnamon sugar covered peaches? I can’t wait to try this with apples!