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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!

Peach Pepper Tart with Mascarpone topping

Peach Pepper Tart is a Quintessentially summertime treat the whole family will love. Peaches with a hint of sweet heat in a yummy crust. A dollop of Mascarpone cream for the perfect blend of sweet creamy yum!

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!Peach pepper Tart

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!

Peach Pepper Tart with Mascarpone Cream

The color and textures displayed in this recipe are so enticing. Look closely and you’ll see the tiny bits of pepper from the jam I used. Little bits of delicious!

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

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 with Mascarpone Cream
Nutrition Label Embed 1991626518 5b7c470cc9e77c008200d60a

Peach Pepper Tart with Mascarpone topping
Yield: one 9 inch tart

Peach Pepper Tart Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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.

Nutrition Information

Yield

8

Serving Size

1 slice

Amount Per Serving Calories 338Total Fat 22gCarbohydrates 32.9gFiber 1.4gProtein 18.3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pin it:
peach and pepper tart-pin image

This peach tart is a sweet dessert nestled in a soft pastry and topped with a cinnamon mascarpone cream. Our recipe is easy to follow and can be made with fresh or frozen peaches. #peachtart #pastry #recipe #fresh #marscaponecream

peach tart with mascarpone cream-pin image

This peach tart is a sweet dessert nestled in a soft pastry and topped with a cinnamon mascarpone cream. Our recipe is easy to follow and can be made with fresh or frozen peaches. #peachtart #pastry #recipe #fresh #marscaponecream

This Recipe Post is featured in this link up!

Peach Pepper Tart with Mascarpone topping
Yield: one 9 inch tart

Peach Pepper Tart Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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.

Nutrition Information

Yield

8

Serving Size

1 slice

Amount Per Serving Calories 338Total Fat 22gCarbohydrates 32.9gFiber 1.4gProtein 18.3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Lynn | The Road to Honey

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Wow. This is quite possibly the most creative tart I have seen. I'm loving how you combined the peaches and peppers. And the dollop of mascarpone adds that final touch of decadence.

homemadefoodjunkie

Friday 28th of August 2015

Thank you Lynn. It's a terrific combination!

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