This super creamy and delicious no-bake peach tart, loaded with fresh peaches will be a hit at any table! Keep it simple. buy a store made crust.
When life gives you peaches, it’s time to make my no-bake peach tart!
Bring on those lazy, hazy, crazy days of summer!! When summer starts to give it’s worse, it also means it’s time to give us its best, Jersey Peaches!! The first local peaches of the summer have been showing up at our farmer’s market and there is nothing better than a ripe peach in all its juicy sweet glory! I think the best of the summer is still a week or two away, but if these aren’t our best there pretty darn close to it.
With the heat of summer in full force, I try not to bake too much or if I do it’s in the early hours of the day before the heat has set in. For this wonderful fresh creamy concoction, I only needed the oven for a few minutes to bake the tart shell, after that it was as easy as pie! A peach pie that is, or to be more specific a No-Bake Peach Tart!
One of the easiest pies to make, and the perfect treat on a hot summer’s day, cold and creamy with those luscious fresh peach slices….sigh
So my friends find yourself some local peaches, nectarines, or even berries and enjoy the taste of summer, for those of you in the winter of your year, you can substitute frozen fruit, and you have my permission to taunt me in December when your season is in full bloom! But whatever you do take a few minutes to make this delicious treat!
If you enjoyed my no-bake peach tart recipe, you may like my no-bake Blueberry Cream Pie. Check it out!
No Bake Peach Tart
- 8 oz Mascarpone Cheese
- 8 oz Cream Cheese
- ¾ Cup Confectioners Sugar
- ½ cup Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- Zest of one lemon finely grated
- 6 peaches pitted, peeled and sliced
- ¼ cup Peach Preserves or orange marmalade
- 1 premade graham cracker pie shell
Pie Crust (if you want to bake your own)
- 1¼ cups all-purpose flour
- 1/2 cup powdered sugar (or ¼ cup granulated sugar)
- 1/4 tsp salt
- 4 ounces cold butter, cut into small cubes (1 stick)
- 1 large egg
- In the bowl of your stand mixer, blend the mascarpone, cream cheese and confectioners’ sugar until smooth and creamy.
- Add the lemon zest and vanilla extract and mix well.
- In another bowl, whip the heavy cream until soft peaks appear and fold it into the mascarpone
- Spread the mixture into the pie crust.
- Top with the peach slices.
- In a small saucepan or microwave heat the peach preserves and brush the peaches with the liquefied peach preserves, this adds a nice glaze to the dessert.
- Refrigerate the tart at least 1 hour or overnight before serving.
Pie Crust (if you want to bake your own)
- Process flour, sugar, and salt in a food processor for a few seconds until combined. If you don’t have a food processor, you can do this by using a pastry cutter.
- Add cold butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses
- Add egg and keep pulsing until the dough is no longer dry and starts to clump together for about 10-15 seconds.
- Do not process to the point that a large ball of dough is formed; rather the dough should be quite crumbly with large clumps.
- Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the fridge and allow it to sit for a few minutes before using.
- On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Cover the pan with plastic wrap and place in the freezer for about 30 minutes. This will help prevent the dough from shrinking.
- Preheat oven to 375F and place rack in the center.
- Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
- Bake crust for 25-30 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil.