Peach & Raspberry Tart with Vanilla Cream

This recipe has a piece of my tart!

Things have been so hectic and stressful lately. Between losing a loved one in our family to finishing the restaurant my husband has been so vigorously working on, life is flying by before I can even take time to process anything. When I’m starting to feel stressed and overwhelmed, being in the kitchen really helps my mental health. Cooking and baking truly feeds my soul and when I can slow down and focus on what makes me happy, I instantly feel rejuvenated.

Jump to Recipe

Although there are some baking recipes which require much time and diligence, there are also baking recipes that are great for beginners who want to learn the basics of baking. I bought a tart pan years ago that I had never used so finally(!) I got to create a homemade tart. The dough is super similar to a homemade pie dough which is full of butter. The key is to work quickly with cold ingredients so the butter doesn’t begin to melt.

If you aren’t a fan of peaches or raspberries, simply use whichever fruit is your favorite! The good thing about peaches right now is that they are in season so they are super tender, juicy and delicious. I hope you love this tart recipe as much as I did!

Peach & Raspberry Tart with Vanilla Cream

The perfect dessert for a hot summer day.
Prep Time 1 hr 15 mins
Cook Time 15 mins
Course Dessert
Servings 8 people


  • 11.5" x 8" Tart Pan
  • Mixing Bowls
  • Rubber Spatula
  • Whisk
  • Rolling Pin
  • Tin Foil
  • Pie Weights or Dried Beans


Tart Crust

  • 1 1/4 cups All-Purpose or Whole Wheat Flour
  • 1/2 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1 stick Unsalted Butter cut into small cubes

Vanilla Cream Filling

  • 1/2 cup Cold Heavy Cream
  • 8 oz Mascarpone
  • 1/4 cup Powdered Sugar
  • 1/2 tsp Vanilla Extract
  • 2 large Peaches sliced
  • 1 pint Raspberries
  • 1 tsp Turbinado Sugar


Dough Instructions

  • Using a food processor or mixing bowl with a pastry cutter, process the flour, sugar and salt until combined.
  • Add the butter cubes and pulse until the dough resembles crumbly, coarse meal.
  • Add the egg and vanilla and combine until the dough begins to come together. *Crumbly dough is GOOD- don't expect the dough to come together into a ball.*
  • Dump the dough onto a clean and lightly floured work surface.
  • Form the dough into a ball- be sure not to over-mix.
  • Flatten the dough with the palm of your hand to form a thick disc.
  • Wrap the dough with plastic wrap and refrigerate for at least 1 hour or up to 2 days. *You can also freeze the dough for up to 3 months.*

Rolling Out Dough

  • Remove dough from the fridge and place onto a lightly-floured work surface.
  • Using a floured rolling pin, roll the dough into a large square which resembles the size of your tart pan. *It doesn't have to be perfect!*
  • Grease the tart pan.
  • Carefully, fold the dough over the tart pan. Using a sharp knife, trim the edges of the dough to fit the tart pan. Press the dough into the ridges of the tart pan.
  • Preheat the oven to 400 degrees F.
  • While the oven preheats, place the dough in the freezer.

Baking the Crust

  • Layer tin foil onto the bottom of the tart pan- on top of the dough.
  • Fill the tin foil with the pie weights or dried beans. *This prevents the dough from puffing up during the baking process.*
  • Bake for 10 minutes and remove from oven.
  • Remove the tin foil and pie weights from the tart and prick the bottom of the tart with a fork.
  • Place the tart crust back into the oven and bake for an additional 5 minutes. The tart should be a golden brown color.
  • Remove from the oven and allow to cool completely.

Vanilla Cream Filling

  • Using a handheld or stand mixer with whisk attachment, beat the heavy cream until soft peaks form. Transfer to a separate bowl and set aside.
  • Back in the mixing bowl- combine the mascarpone, powdered sugar and egg.
  • Fold the whipped heavy cream into the mascarpone mixture.
  • Spread an even layer of the vanilla filling onto the tart crust and layer with peaches and raspberries.
  • Sprinkle with turbinado sugar. Refrigerate until ready to consume.
  • Leftovers will keep well in the fridge for 2-3 days.

You might also like

No Comments

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.