October 3, 2011

Peaches And Cream Tart

Pies, Tarts And Pastries

30 mins.

10 minutes

“A creamy peach filling with a hint of almondand cinnamon, sitting on a bed of crumblyshortbread, is simply delicious!”

1
Preheat oven to 375°F. Place the cookies in a food processor. Process until fine crumbs form. Add the butter and cinnamon. Process until mixture is combined. Press into the base and side of a 9-inch pie plate. Bake for 10 minutes. Let cool.
2
Place the whipping cream in a medium bowl. Beat with an electric mixer set on low speed until soft peaks form. Beat the cream cheese and sugar in a separate bowl until light and fluffy. Add 1 tbsp. lemon juice and the almond extract to the cream cheese mixture. Beat until creamy. Gently fold in the whipped cream. Spoon the mixture into the prepared crust and level the top.
3
Melt the preserves in a small saucepan. Press through a strainer into a small bowl. Drizzle over the tart, then swirl in with a skewer. Toss the peach slices in the remaining lemon juice, then arrange on top of the tart. Chill until ready to serve.

Serve this tart on a hot summer day after a grilled dinner of chicken kebabs and marinated vegetables.

• For a berries and cream tart, use strawberry jam in Step 3, and top the tart with strawberry halves and raspberries.

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