Peach Pepper Tart Recipe
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Easy to make, delicious to eat! Peach pepper tart with Mascarpone Cream fills your mouth with a pleasing combination of sweet and spice. This makes a fun and tasty harvest treat!
It’s that time of year again. The beautiful peppers my husband has babied along in his greenhouse and garden are overwhelming my kitchen! Carmens, Krimson Lees, Red Flames, Cheyenne and Tiburons. Oh, and the Bangkoks which aren’t quite ripe yet. Thank goodness!
I have been busy making peppers for breakfast lunch and dinner.
I began to make a peach tart. Gorgeous roasting peppers all around me in my kitchen. I had to move them aside to cook! Hmmm. Before you know it, there’s me, slicing up peppers and tucking them in with the peach slices. Peppers moved to the dessert menu!
I needed a jam for the tart. Homemade pepper jam is the answer! It all came together beautifully in this tasty tart! Love it when that happens!
This tart is simple to make. Follow the easy crust directions. Slice up the peaches and peppers. Coat the pieces in pepper jam and arrange them in the baked crust. Brush the Entire tart top with the remaining jam and bake
Make the mascarpone cream and refrigerate until ready to serve the tart. You don’t even need to peel the peaches. Look how pretty they are with their skins all gleaming from the glaze. The peppers I used are similar to Pasilla peppers, or a good roasting pepper. As they cook the peppers loose heat and get sweet. They offer a really robust pepper flavor that works wonderfully with peaches.
PEACH PEPPER TART WITH MASCARPONE CREAM RECIPE NOTES:
As in all homemade recipes; adjust the proportions as you wish. Like hot peppers? They will be great in this. Don’t like heat? Use a milder roasting pepper. I DON’T recommend sweet bell peppers. Their flavor is going the wrong direction for this tart. Go with something more full bodied, with a bit of heat for the best result. Same with the jam. This tart would taste great with any apricot, pineapple, cherry, peach or other sweet fruit jam. Maybe NOT citrus or berry.
I loved the way my homemade pepper jam pulled the sweet and hot together. By the time it was all baked the heat was just a memory, but the flavor is excellent!
You can buy pepper jam if you prefer. I’m sure some grocery store would carry pepper jam.
Peach Pepper Tart Recipe
Easy to make, delicious to eat. Peach pepper tart with Mascarpone Cream fills your mouth with a pleasing combination of sweet and spice. This makes a fun and tasty harvest treat!
Ingredients
- 1/3 cup coconut oil, softened
- 1/4 cup confectioners' sugar
- 3/4 cup all-purpose flour
- Filling:
- 3 or four large ripe peaches(enough to fill the tart pan)
- 1/2 Cup Pepper jam
- 1/2 Pepper sweet or hot cut into thin strips
- Optional Topping:
- 2 Cups whippings cream
- 1/2 tsp. vanilla
- 6 Tablespoons Mascarpone cheese
Instructions
- Preheat oven to 325 degrees Fahrenheit
- Combine the crust ingredients in a medium bowl. (Keep adding flour until the dough is a bit crumbly.)
- Press into an oiled 9 inch tart pan.
- Bake 15 minutes
- Meanwhile;
- Cut the peaches into 1/4 to 1/2 inch thick sections.
- Slice the pepper into thin 1/4 inch strips and cut as needed to fit into the tart pan.
- Mix the peaches and peppers pieces together in a bowl and add about 2 Tablespoons warmed pepper jam. Mix until all the slices are evenly coated.
- When the crust is baked, cool to hande-able temperature, arrange the peach and pepper slices in an overlapping pattern you like in the tart pan. Brush on the remaining jam over the fruit.
- Bake at 325 for 30 minutes.
- Remove from heat and cool to room temperature.
- For the topping:
- In a stand mixer or with an electric hand held mixer, mix the whipping cream, vanilla and mascarpone cheese together until peaks are formed. Refrigerate until needed.
- At serving, dollop the mascarpone topping onto the tart as desired.
Notes
Our Pepper jam recipe is here OR you can find pepper jam in most grocery stores or substitute apricot jam.
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Nutrition Information
Yield
8Serving Size
1 sliceAmount Per Serving Calories 338Total Fat 22gCarbohydrates 32.9gFiber 1.4gProtein 18.3g
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Yumm! I love peaches! This recipe looks great! Thanks for sharing.
Thank you Evi, I hope you love it!
This recipe is so interesting. I never had pepper jam before, Got to try this one.
Thank you Deepika. I hope you do try this peach pepper tart. It’s different and really yummy:)
I LOVE this idea! I’d never have thought of peaches and peppers, but I’m so intrigued ! I gotta go get myself some peaches!
I hope you love at much as we did Sarah. I’d love to know what you do with it!
This definitely has got my interest. I love the idea of the peaches and peppers together. It looks really pretty as well.
It’s an easy dessert that has great visual interest. We love how the flavors blended, Germaine.
This looks so pretty and I can only imagine the sweet and spicy kick to the this tart.
Thank you Razena! This is a great flavor combination. Adjust the heat by choosing either medium or hot peppers. Some of the heat in the peppers i used was mellowed in the making of the tart. It came out really tasty!
Wow – what an interesting combination. I have been planning a Pepper Party for a few months now, and I have all the appetizers and main dishes covered, but besides adding black pepper into cookies, I could not come up with a pepper dessert. So, this is very timely. Question – when you say pepper jam, do you mean those spicy pepper jellies that are usually sold to accompany cheese?
Julia, I make my own pepper jam from our homegrown peppers. The recipe is at this link https://homemadefoodjunkie.1wp.site/pepper-jam/ on the blog if you need it.
You can buy pepper jam as well, I’m sure. Amazon has several at this page, if you prefer to order it http://amzn.to/1h3omW3. Thank you for the question. I’ll put these links into the blog post!
The heat of homemade pepper jam, like mine, is easily controlled by the peppers you use. We prefer less heat so Mine are slightly spicy rather than fire cracker hot. When the tart is made the cooking heat and peaches combine to mellow the pepper heat some too. We found it not at all overly spiced.
I love the idea of a pepper party. How fun!
This tart looks so good! I love the fact that you’ve used coconut oil in the pastry making the actual tart (without the cream/mascarpone topping) vegan!
That’s great Mel! The tart is fine without the Mascarpone cream. I’m sure a vegan cream would work, if you prefer. But really, this tart is really fine without a cream on top.
I love the idea of this tart with the peaches and peppers combined. I can only imagine how good this tastes!
It’s excellent! I was so happy with the results!
I totally love the pepper and peach combo. So creative!
I was completely satisfied with this kitchen experiment Darlene. Turns out peaches are really good baked with peppers!
What an interesting flavor combination! I love peaches and have never tried them with peppers. Beautiful dessert!
It turned out really tasty, kelly! Thank you!
Girl, I would never have thought to put peaches and peppers together! Well, maybe if I had a garden and was swimming in both I might get the idea eventually but, still, this is inspired. I have weird, old fashioned ideas about fruits and vegetables together. Although…are peppers a fruit? Because they have seeds? Off to google that….And love the addition of the mascarpone! Thanks for lending #SaucySaturdays your sauciness!!
HaHa!, Christine, It’s the swimming in peppers part that gets those creative juices flowing! Gorgeous peppers are in baskets all over my kitchen right now. Desperation leads to innovation I have found! 🙂 And yes! Peppers are technically a fruit! So they really do belong in this tart!
Looks delicious! Thank you for sharing at Merry Monday!
Thank you Amanda!
OMG I love the sweet peaches mixed with spicy peppers! Cooling it down with some marscapone cream is genius!
This is a tasty combo, Jennifer. The pepper heat mostly cooked out of the mild roasting peppers I used. We enjoyed the pepper flavor without a lot of heat. If you like heat you may want to start with a pretty spicy pepper 🙂 The Mascarpone topping was really just right with this tart.
Love the photography and I’m a huge fan of anything with a peach or two in it.
Thank you!