Peach Tart

Summer is in full swing and some days the thermometer reads 104; especially here in the valley.The markets are full of tasty & delightful summer fruits: peaches, apricots, cherries ...oh the possibilities...fruit tarts, cheesecakes, & pies!! I love shopping & supporting the local Persian Market or Farmers' Market; the intimate & friendly atmosphere reminds me of back home where you know the shop owners & the neighbors and they know you! If you are a regular reader of the blog, you know that I like baking fruit tarts and cheesecake. I love the buttery flavor and crisp texture of the shortbread crust and the soft and delicious filling of cheesecake. I decided to use the fruit tart crust + Cheesecake filling +  a mixture of apricots and peaches, and top it off with some slivered almonds! This is a perfect summer dessert, it's light, fresh and crunchy. 

Peach Tart

Ingredients for the crust:

  • 1 cup flour
  • 1/3 cup confectioners sugar
  • 1/2 cup cold unsalted butter; cut into small cubes
  • 1/4 teaspoon salt

Filling:

  • 8oz cream cheese; room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon pure vanilla

Topping:

  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 3 cups of apricot and peaches; sliced
  • 1/2 cup Almonds

Process:

preheat the oven to 400 degrees, butter or spray a 9" spring form pan

Crust:

  1. In the food processor, mix the dry ingredients and pulse to blend
  2. Add the butter and pulse until dough is just about to come together
  3. Put the dough onto the bottom and sides of the pan (about one inch up on the sides) 
  4. Cover with plastic wrap and place in the refrigerator

Filling:

  1. In a food processor mix the cream cheeseuntil smooth
  2. Add sugar and mix well and blend in the egg & vanilla
  3. Remove the crust from the fridge and pour in the filling.
  4. Return to refrigerator until the topping is ready

Topping:

  1. Slice the apricots and peaches enough to have 3 cups
  2. Add the sugar and vanilla to the fruits, use a spatula to toss them together
  3. Place the slices over the cream cheese filling and sprinkle slivered almonds on top
  4. Place the pan on a baking sheet and place on the medium rack of the oven. 
  5. Reduce the oven temperature to 375 and bake for 45 minutes  or until the tart is golden brown and the filling is almost set. 
  6. Remove from oven and place on a wire rack to cool completely, place in the fridge for an hour before serving.
  7. Sprinkle with confectioners sugar and serve

I guarantee that you would love this summer delight with a glass of rosé wine.