250 gr. mascarpone (one tub, can be found in most grocery stores in the dairy aisle, near the ricotta)
2 tbsp. sugar
2 tbsp. fresh chopped mint
½ cup cream
½ ea. fresh lemon, juice and zest

• Place the mascarpone in your food processor, mix to soften, or soften using a hand mixer
• Add the sugar, lemon juice and cream, and mix until just combined
• Then add the mint and lemon zest and pulse quickly to combine
• Set aside until ready to serve with the pie

To complete the pie:

6 each peaches
1.5 cups rolled oats
½ cup brown sugar
¾ cup melted butter
1 tsp. cinnamon
1 tsp. nutmeg
flour, for rolling out pie dough

• In a bowl, combine the rolled oats, brown sugar, melted butter, cinnamon and nutmeg, and mix thoroughly, set aside
• Lightly dust a countertop, or large surface, then, using the rolling pin, begin to roll the chilled pie dough out into a large round circle
• Carefully place the pie dough into the tart shell, using a small piece of dough to help gently place the dough in the corners and “cut” the excess off
• Preheat the oven to 350F
• Using a paring knife, cut the peaches in half, remove the pit, then slice the peaches into wedges, you should about 5-6 wedges per half
• Begin to fan out the peaches around the inside of the pie shell until the bottom surface is covered in a single even layer of peaches
• Top the pie with the oatmeal crumble and place in the centre of the oven
• Bake in the oven until the pastry is golden brown and the peaches are cooked through
• Allow to cool slightly, 5-6 minutes, then carefully remove from the tart shell and slice into 8 pieces
• Serve with a generous helping of the warmed cherries, and a dollop or two of the mascarpone cream

I highly recommend eating this tart quickly, as the pastry may get a bit soft the following day. I’m quite certain that leftovers won’t be a problem once you try this though!