Recipes
PEACHES N CREAM TART
Peaches n Cream Tart
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PrintINGREDIENTS
- TART CRUST
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/3 cup sugar
- 1/4 teaspoon salt
- FILLING
- 1 bar (8 ounces) reduced-fat cream cheese, softened
- 1/3 cup sugar, plus more to sprinkle on peaches
- 4-5 medium size ripe peaches, peeled and sliced
DIRECTIONS
Make the crust: Preheat oven to 350°. In a food processor, blend flour, butter, sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
Make the filling: In a medium bowl, mix cream cheese and sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
Starting from outside edge, arrange peach slices, in tight concentric circles on cream cheese. Sprinkle peaches with sugar to suit your taste.
Chill in pan atleast 1 hour, up to 6 hours. Remove from pan before just serving.
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This recipe sounds absolutely delicious! I am looking forward to trying it this summer. My sister in law gave me a tip this week about keeping a blind pie crust from puffing up when baking, she said if you press the heavy duty foil wrap onto the pie crust, it will brown but will not puff up. I am going to try it next time because I had a crust puff up in the oven this week.
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