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Pan-Roasted Peach Tart with Mascarpone Panna Cotta

This dessert recipe was inspired by the juicy, sweet peaches grown in Sonoma wine country. Succulent, roasted peaches and velvety panna cotta bring an elegant touch to the end of a summer meal.

Ingredients

  • 4 ripe peaches, pitted and sliced (peeling skin is optional)

  • 4 Tbsp butter

  • ½ cup brown sugar

  • 3 Tbsp sugar

  • 4 Tbsp honey

  • ½ tsp salt

  • juice from ¼ lemon

For the tart shell

  • 4 sheets phyllo dough

  • 4 Tbsp sugar

  • 6 Tbsp clarified butter, melted 

For the panna cotta

  • 2 cups cream

  • 1 vanilla bean

  • ½ cup sugar

  • zest from 1 orange

  • 3 sheets gelatin (bloomed)

  • 1 cup mascarpone

Ingredients

  • 4 ripe peaches, pitted and sliced (peeling skin is optional)

  • 4 Tbsp butter

  • ½ cup brown sugar

  • 3 Tbsp sugar

  • 4 Tbsp honey

  • ½ tsp salt

  • juice from ¼ lemon

For the tart shell

  • 4 sheets phyllo dough

  • 4 Tbsp sugar

  • 6 Tbsp clarified butter, melted 

For the panna cotta

  • 2 cups cream

  • 1 vanilla bean

  • ½ cup sugar

  • zest from 1 orange

  • 3 sheets gelatin (bloomed)

  • 1 cup mascarpone

Instructions

serves 6

Preheat oven to 350°. 

Spread out three phyllo sheets, brush each with butter and sprinkle with equal amounts of sugar. Stack the buttered and sugared phyllo dough on top of each other, then place the fourth, “clean” sheet on top. Cut out large circles (approx. 3” in diameter) with a cutter or sharp knife. Place each cutout into a ring smaller than the cutout so that the there is a small edge of dough around the rim of the ring. Bake shells in preheated oven for 6-8 minutes.

For the peach filling, heat butter, brown sugar, sugar, honey and salt in a large pan over medium heat until bubbling. Add in peach slices, turn heat to high and cook until peaches are tender, stirring occasionally. Remove pan from heat and stir in lemon juice.  

For the panna cotta, in a small sauce pan over high heat, combine 1 cup of cream, vanilla bean, sugar and orange zest until it comes to a boil. Remove from heat and stir in gelatin. Whisk in remaining cream and mascarpone. Strain mixture and pour into ramekins. Refrigerate until set.

To plate, fill tart shells with cooked peaches and top with panna cotta.