Great Day Cooks Up A Sweet Peach Treat - KMPH FOX 26 | Central San Joaquin Valley News Source

It's Peach season and Great Day had a great recipe to share on Thursday's show!

Chef Varouj Kachichian was live in the Great Day Kitchen to cook up his special "Peach and Mascarpone Tart in Gingersnap Crust."

He was also be on hand to promote the upcoming Peach, Peach, Peach event at the Vineyard Farmer's Market, which will be held on June 27th from 10 a.m.- noon. Tickets run at $5, and are available at the gate.

Kachichian works at the Dolce Arte European Bakery which is located at 5787 N Palm Ave in Fresno. You can contact the bakery at (559) 435-6795.

Here's his "Peach and Mascarpone Tart in Gingersnap Crust" recipe for those who wish to try it at home:

Peach and Mascarpone Tart in Gingersnap Crust
Makes 8 servings

Chill for a couple hours

Ingredients

For the crust:

• 6-8  ounces of graham crackers
• 1 tablespoon ground ginger
• ¼ teaspoon ground cinnamon
•  ¼ teaspoon ground cloves
• 1/4 cup (1/2 stick) unsalted butter, melted

For the filling:

• 1 8-ounces of mascarpone cheese
• 6 ounces of cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 teaspoon vanilla extract

For the topping:

• 4 to 5 peaches or nectarines, halved, pitted, cut into thin slices
• 1/4 cup of glaze or peach/apricot jam, warmed

Preparation:

For crust:
Preheat oven to 350°F. Add butter and spices to the graham crackers and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

For filling:
Beat first 6 ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours.

For topping:
Overlap peach slices atop filling in circles. Brush with warmed jam. Cool and serve.