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Peach Tarts with Raspberry Wine Sauce


  • 3 Peaches halved fresh and still firm, peeled and pitted
  • 1 c. sugar
  • 1/2 bottle brut rose sparkling wine pink champagne
  • 1 c. fresh raspberries
  • milk to brush pastry
  • 1/2 c. marscapone cheese
  • 1/2 pkg. Puffed Pastry Sheets
  • 1/2 c. pistachios chopped


  1. In a two-quart saucepan, bring sparkling wine and sugar to a boil and add peach halves. Return to a boil, reduce to a simmer and cook for 15 minutes. Remove peaches from liquid and cool to room temperature. Reduce liquid by one half, add raspberries and simmer for about 15 minutes. Puree raspberries and liquid and set aside to cool.
  2. On a floured surface roll out puff pastry until you can get six equal rectangles, brush with milk and sprinkle lightly with granulated sugar. Bake pastry at 350 degrees until golden brown. Cool. (I pierced mine a few times because I didn't want them really puffed up.)
  3. After all ingredients are cool, place marscapone in the center of each pastry, equally distributed. Slice peaches and fan slightly. Place fans over marscapone and sprinkle with sugar (raw sugar if available). Sprinkle with chopped pistachios. Place pastries on a baking sheet and bake for 8-10 minutes at 425 degrees. Serve with raspberries sauce drizzled over the top and dust with powdered sugar.