Beer Poached Apple and Honey Mascarpone Tart

eHow Food Blog

Beer Poached Apple and Honey Mascarpone TartSure, summer is all about backyard barbecues and grilled meats. But you have to have a game plan for dessert. I’m always an advocate for homemade ice cream (beer-ified version will be coming your way on the eHow food blog soon), but it takes some advanced planning.

Sometimes you just don’t have that kind of time. This is a tart that can pulled off in just 30 minutes and uses what I almost always have on hand. I always keep a stash of puff pastry in the freezer in case of last minute entertaining. Apples are always in my house, as is beer, and the times I don’t have mascarpone cheese, I substitute cream cheese.

It’s a quick and easy entertaining solution that is fancy enough to pretend like you spent all day on it.

Beer Poached Apple and Honey Mascarpone Tart

Beer Poached Apple and Honey Mascarpone Tart


  • 1 sheet puff pastry
  • 4 large Granny Smith apples, peeled and cored (about 1.5 lbs)
  • 3 cups malty pale ale beer
  • 1 cup white sugar
  • 2 cups water
  • 8 wt oz. mascarpone cheese
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup honey
  • 1 teaspoon flakey sea salt (such as Maldon)



  1. Preheat oven to 400.
  2. Roll out puff pastry on a lightly floured surface.
  3. Transfer puff pastry to a baking sheet that has been lined with parchment paper.
  4. Lightly score a 1 inch boarder around the puff pastry. Prink the inside of the scored area multiple times.
  5. Bake at 400 until lightly golden brown, 10-12 minutes. Remove from oven, allow to cool.
  6. While the puff pastry is cooking, start the apples.
  7. Bring 3 cups beer and white sugar to a low simmer. Gently add the apples, cover with enough hot water that the apples float, about 2 cups.
  8. Simmer until fork tender, 10 to 15 minutes.  Do not over poach or apples will become mushy.
  9. Remove with a slotted spoon and place on paper towels, allow to drain and cool.
  10. In a small bowl stir together the mascarpone cheese, powdered sugar and vanilla extract.
  11. Spread the puff pastry with mascarpone mixture, inside the scored boarder.
  12. Slice the cooled apples, arrange on an even layer on top of the mascarpone.
  13. Drizzle with honey and sprinkle with salt just prior to serving.

Beer Poached Apple and Honey Mascarpone Tart

Photo credit: Jackie Dodd

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