Summer Fruit Puff Pastry with Mascarpone Whip Cream and Peach Glaze
Oh the sweetness of summer fruit….there is nothing like a fresh picked raspberry. Or a peach straight from the tree. Or a buck of cherries that came from the cherry tree in the backyard so perfect with their bright red skin. This puff pastry dessert is a celebration of all that delicious summer fruit in season. I used Ranier cherries, fresh raspberries, and fresh peaches but you can use whatever you have on hand that you like. Blackberries, blueberries, strawberries….you can’t go wrong.
A puff pastry dessert is a quick and easy way to create a berry tart because you don’t have to make the pie crust but you still get that flaky dough with every bite. I baked the puff pastry all by itself and then just topped with a lightly-sweetened layer of mascarpone and whip cream mixture, then the berries, and a final glaze made from peach preserves and a little powdered sugar. So easy but looks oh-so-pretty. Mascarpone is just a creamy, lighter version of cream cheese that originated in Italy. I think it adds a nice texture to the whip cream and a little more interesting flavor. But, if you are making this dessert for kids only then I would probably go with doubling the whip cream and leaving out the mascarpone. For adults definitely try the combo.
A couple of variations I can think of would be to use a pre-baked frozen pie crust, instead of puff pastry, and then double the mascarpone and whip cream mixture because it’s deeper. Or just used lightly sweetened whip cream. You could also add some chopped, blanched almonds to either version for some more texture and crunch. Have fun with it! And be thankful for summer with every bite…..
Tip: A cherry pitter comes in really handy in this recipe
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Lightly flour your work surface and roll the puff pastry out to a 10 in square. Transfer to sheet pan and score the dough with a sharp knife (about 1/2 inch from the edge) to create a border. Then poke the center of the dough with a fork to allow air to escape while baking.
2. Add a little splash of water to the egg and whisk to combine. Then lightly brush the pastry with the egg wash and bake for 18-22 minutes or until golden brown. If it puffs up a bit in the oven, don’t worry. It will deflate as it cools a bit.
3. Make the peach preserve glaze. In a small sauce pan add the 3 Tablespoons of peach preserves. Then add the lemon zest and lemon juice and heat over medium low heat until melted and combined. Strain the mixture through a fine mesh sieve, if desired. Set aside.
4. Make the sweetened whip cream and mascarpone mixture. Start by adding 1/2 cup of heavy cream to a standing mixer with a whisk attachment.
Start with the mixer on low and work up to a medium high speed.
Add in the confectioner’s sugar (Powdered sugar) before it’s too thick.
Until stiff peaks form
Mix in the softened, room temperature mascarpone cheese and then set aside.
5. Assemble this beautiful puff pastry. Start by layering on the whip cream and mascarpone mixture using a rubber spatula or offset spatula.
Layer on the fresh fruit however you like…..
Brush that delicious peach glaze over the top
Viola! Don’t forget to sprinkle on some powder sugar right before serving….
- 1 sheet puff pastry, defrosted
- 1 egg
- 1/2 cup heavy whipping cream
- 4 oz mascarpone cheese
- 1/4 powdered sugar, plus extra for sprinkling on top
- 3 Tablespoons peach (or other favorite) preserves
- 1 teaspoon lemon zest and 2 teaspoons lemon juice
- 1 medium peach, peeled and sliced
- 1 cup fresh raspberries
- 1 cup cherries, stemmed and pitted and sliced in half
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Roll out the defrosted puff pastry on a lightly floured surface to a 10 inch square. Transfer to baking sheet and score the edge of the puff pastry and poke the inside of the square with a fork.
- Combine the egg with a splash of water and whisk. Brush the top of the puff pastry with some of the egg wash and bake for 18-22 minutes or until golden brown. Remove and set aside.
- Make the peach glaze by combining the peach preserves, lemon zest, and juice in a small sauce pan over medium low heat until just melted. Strain and set aside.
- Make the whip cream mixture by adding the heavy cream to the bowl of a standing mixer and whisking steadily. Then add in the powdered sugar and whisk until stiff peaks form. Add in the softened mascarpone cheese and mix until just combined.
- Assemble by spreading the whip cream mixture evenly over the puff pastry. Then layer on the fruit and top with the peach glaze. Add powdered sugar just before serving.