This past Tuesday I cooked all afternoon with my baby brother, who just finished taking a class for his bachelors about the chemistry of wine. Ever since he mentioned he was going to take the class I told him we should make a special dinner for our mom and sisters as we were going to be all together in Mexico City over the summer. I’ll post later our whole menu with the matching wines we picked, but one pairing that really stood out what a Fresh peach tart with Mascarpone and cardamom syrup with a glass of Moscato d’Asti.
I learned about Moscato d’Asti from a Brazilian friend a few years back, after she came back from a trip to Italy. She mentioned it was her favorite dessert wine, and upon trying it, I have to agree with her. It is a very delicate and sweet white wine with small bubbles and undertones of apricot and peach. It’s very fragrant and has a beautiful golden color. Because of its fruitiness, we picked the peach tart to use the ripeness of the peaches and a very slight touch of sugar and spice with the cardamom syrup. The tart turned out delicious, but marrying it with the wine made it absolutely gorgeous.
- 15 graham crackers (or 30 Galletas María)
- 2 c. melted butter
- 1 1/2 c. Moscato wine
- 1/2 c. granulated sugar
- 1 tsp. ground cardamom
- 4 large ripe peaches -- enough to cover the top of your pie
- 2 8 oz. containers of Italian Mascarpone cheese
- 1/2 c. whipping cream
- 1/4 c. confectioners sugar
- 1 tsp. lemon juice
- Splash of vanilla essence
- pinch of salt
- 1/2 tsp lemon zest
- Preheat the oven at 375 degrees Fahrenheit, with the rack in the middle rung.
- In a food processor, ground the Graham crackers to very tiny crumbs.
- Melt the butter in a small pot over low heat, and then add to the cracker crumbs with the blades of the food processor on, to combine both ingredients well.
- Drop the cracker-butter mixture on a 9 inch fluted tart pan with removable bottom, and work with your fingers or a rubber spatula to cover the tart pan's bottom and sides completely.
- Place the prepared pan in the oven for 8-10 minutes, until golden and fragrant.
- Place on a rack until it is completely cool before filling it in.
- Place the Moscato wine, sugar and cardamom in a small sauce pan and heat under medium heat, moving constantly until all the sugar is dissolved into the wine. Then you can boil down until it is reduced to about 1/2 cup of liquid, with a syrupy consistency.
- Turn the heat off and let it cool completely.
- Place the Mascarpone cheese, confectioners sugar and whipping cream in the bowl of an electric mixer with the wire attachment. Cream together in medium speed until well incorporated, then add the pinch of salt, vanilla, lemon juice and lemon zest. Whip until it forms stiff peaks.
- Pour into the prepared crust and make an even layer.
- Wash and cut the peaches in eights, and place a layer on top of the Mascarpone mixture, working from the outside to the center, overlapping slightly.
- Unmold and place the tart in a large plate.
- Once all the peaches are in place, drizzle with the cardamom syrup. If you're not serving the tart immediately, put the tart in the refrigerator and drizzle with the syrup as you're about to serve.