• Cooking Time: 55 minutes
  • Servings: 6-8 slices
  • Preparation Time: 40 minutes


If you don't like peaches you can certainly sub with any seasonal fruits...


  • Almond Tart Shell
  • 2 cups blanched almond flour
  • 1/4 cup butter, cubed, chilled
  • 1 egg white
  • 1/4 teaspoon sea salt
  • Cream Cheese Filling
  • 4 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, lightly beaten
  • 2 tablespoons orange zest
  • Peach Topping
  • 4 large peaches, pitted, skin-on and sliced thinly
  • 1 tablespoon flour
  • 1 tablespoon sugar


  • Preheat the oven to 400°F.
  • For the Almond Tart Shell: combine all tart ingredients in a stand mixer and mix with the paddle attachment until the it resembles small peas or corn meal. Dump the dough into an 8-in round or 13 X 3.5-in rectangular tart shell pan, pressing dough into bottom and up sides with your fingers to form a nice crust. Bake for about 35 minutes or until the shell turns a light golden brown. Set aside to cool before filling.
  • Meanwhile, in a large bowl, gently toss peach slices with flour, sugar, and salt.
  • In another bowl, cream together cream cheese, sugar, egg and orange zest. Spread, very carefully, in a thin layer over the tart shell.
  • Arrange the fruit and its mixture either in rows on top of the pastry.
  • Bake, loosely tented with foil, until fruit has softened for about 20 minutes depending on your oven so check it regularly from 10 minutes on. Remove from oven.
  • Brush the tart border and the fruit with the warm marmalade and turn the oven to broil and let it cook for another minute – just long enough to get a nice caramelized glaze but not long enough to burn.
  • Remove from oven and sprinkle with sliced almonds.
  • Let cool to room temperature. Cut into pieces and enjoy!

Categories: Tart 
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