Crumbly, luscious tart, loaded with fresh, juicy peaches.
You can easily make the crust a day ahead, keep it covered and in the fridge. Everything else should be done the day of serving, because fresh sliced peaches don’t last too long.
TIP: Make sure you slice the tart with a big, super sharp knife. Slowly start outlining the slice by cutting through the peaches first, very gently. Then once you’ve done that, you can use more force to cut through the rest of the tart, as it’s not as delicate as the fruit.
Find it online: https://www.sugarsalted.com/whipped-mascarpone-peach-tart/