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Brandy Glazed Peach Tartelette with Maple Cinnamon Mascarpone

You waited patiently for a final flake induced flavor finale and let me just state for the record that you are about to be greatly rewarded.  I mean seriously, check out that beautiful tartlette.

When trying to think about what to make that would truly do this buttery dough justice, I pondered recipes for everything from flaky crusted meats to sauce filled airy appetizers.  Originally I had planned on creating some sort of breakfast casserole involving a pastry base, potatoes, eggs and always a prerequisite for any morning time hot meal, cheese.  But in the end, I figured there was enough richness going on in the crust as it was, so what better pairing than a classic fruit tartlette…. kicked up a notch or three of course.

I know the peaches are the star in this dish, but I have to give props and shoutouts to the the mascarpone as well.  I literally could have eaten this spread with a spoon straight out of the bowl.  It was just that good.  I served it for Father’s day brunch along with loaded omelets and bacon.   I guess you could say we ate like kings for the occasion.

Digging into Father’s Day Brunch

To make this for your own special king in the family, you only need to follow a few simple steps.  Once your pastry crust is ready and waiting, putting together the tart is a pretty quick and painless event.  To begin you simply roll out your base to the desired shape, transfer to a cookie sheet and bake it up.

While the crust is cooling, snatch up a clean bowl and whip together a few dollops of mascarpone, a pour of maple syrup and a little vanilla and cinnamon.

After the tart has had a smidge of time to cool, spread that cheesy fab goodness over the top.  And this next step is important… be absolutely sure to lick the spoon and maybe even the bowl if no one else is looking.

Time to glaze the peaches.  Heat up a little butter in a skillet and add a couple spoons of sugar to the mix.  Let it get good and hot.

Let’s add the tasty, shall we?   Deglaze your pan with a pour of brandy.  Cha cha cha.

Remove it from the heat and finish your glaze with a little cream, vanilla and salt.  Told ya it was tasty.

Toss in a few fresh sliced peaches and get them good and coated.  Again, this is another pan that is just waiting for a finger lick and a spoon tasting.  I know, bad mommy.

Let the peaches cool for a few minutes and then arrange them over the top of your tart.

Decorate with a little fresh mint or even a couple lines of blueberries is desired.  Bring it to the table and watch it disappear.

For additional peach inspired ideas, be sure to head over to my favorite healthy food recipe site  Cooking Light and check out some of their summertime inspiration as well!

Brandy Glazed Peach Tartlette with Maple Cinnamon Mascarpone

Yield: 1 8x12" Tartlette (about 15 pieces)

Total Time: 1 hour


1 Recipe for Puff Pastry
4 Oz. Mascarpone Cheese
1 Tbsp Maple Syrup
1 1/2 tsp Vanilla, Divided
1/2 tsp Cinnamon
2 Tbsp Unsalted Butter
2 Tbsp Sugar
1 Tbsp Brandy
1 Tbsp Heavy Cream
1 Pinch Salt
3 Peaches, Thinly Sliced


Roll out dough to form an 8x12" rectangular shape. Place on a baking sheet and cook for 20-25 minutes at 400 degrees or until flaky and golden brown. Let cool completely.

In a medium sized bowl, whip together the mascarpone, maple syrup, 1 tsp of the vanilla and the cinnamon. Spread the cheese mixture over the cooled crust.

Heat up the butter in a saucepan over medium heat.

Add in the sugar and swirl around once or twice to get hot.

Pour in the brandy to deglaze the pan.

Remove the sauce from the heat and stir in the heavy cream, the remaining 1/2 tsp of vanilla and the salt. If desired you can toss in another 1/4 tsp of cinnamon as well.

Drop the sliced peaches into the liquid and toss to coat completely.

Let cool for 5-10 minutes and then arrange by hand over the top of the galette. Garnish with fresh mint or blueberries and serve.