No Bake Peach Tart

two slices of peach tart on white plates with whole tart behind them

4.83 from 23 votes

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.

Prep Time30

Cook Time25

Chill dough and chill pie2

Total Time2 55

Course: Dessert

Cuisine: American

Servings:

Calories: 492kcal

Author: Chef Dennis Littley

Ingredients

Pie Crust (if you want to bake your own)

1 ¼ cups all-purpose flour
½ cup powdered sugar (or ¼ cup granulated sugar)
¼ teaspoon salt
4 ounces cold butter, cut into small cubes (1 stick)
1 large egg

Pie Filling

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

Instructions

Pie Crust (if you want to bake your own)

Add the flour, sugar, and salt to the bowl of a food processor. Pulse the mixture for a few seconds until combined.
Add the cold butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses.
*If you don’t have a food processor, you can do this by using a pastry cutter
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..
*After 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. Gently place the dough 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.
Cover the pan with plastic wrap and place in the freezer for about 30 minutes. *This will help prevent the dough from shrinking
Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights, dried beans, or 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.
After cooling, carefully remove the tart crust from the pan. Allow the tart shell to continue cooling on the wire rack.

Pie Filling

Add the mascarpone, cream cheese, and confectioners’ sugar to the bowl of a stand mixer. Blend the ingredients until smooth and creamy.
Add the lemon zest and vanilla extract to the cream cheese mixture. Blend the ingredients until smooth.I
n another bowl, whip the heavy cream until soft peaks appear, then gently fold the whipped cream into the mascarpone mixture.
Mix the cream cheese mixture and whipped cream just until blended.
Spread the cream cheese mixture into the pie crust.
Top with the peach slices.
In a small saucepan or microwave bowl heat the peach preserves. Brush the peaches with the liquefied peach preserves, this will add a nice glaze to the dessert.
Refrigerate the tart at least 1 hour or overnight before serving.

Notes

#If you’d rather not make the pie crust, you can always buy the pie dough sheets and just roll it out a bit, or buy the frozen pie crust. Or pick up a premade graham cracker pie crust.

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