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Philly Cream Peach Tart

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Level: Intermediate

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Description

A rich and beautiful summertime dessert with fresh peaches, a sweet and creamy filling and a shortbread crust.

Ingredients

  • ½ cups Cold Unsalted Butter, Cut Into Cubes
  • ¼ cups Plus 2 Tablespoons Sugar, Divided Use
  • 1 whole Egg Yolk
  • 1 cup Flour
  • ½ teaspoons Salt, Divided
  • 3  Firm Ripe Peaches
  • 8 ounces, weight Cream Cheese
  • ¼ cups Sour Cream
  • 1 whole Egg
  • 4 Tablespoons Quality Honey
  • 2 teaspoons Ground Cinnamon

Preparation

Begin by preparing crust. Using a stand mixer with the paddle attachment (or a food processor), mix the cold, unsalted butter cubes and 1/4 cup of sugar until combined. Add 1 egg yolk to the sugar and butter and mix. Add flour and 1/4 teaspoon of salt. Briefly mix, then use your hands to work in the dry ingredients. Be careful not to overwork the dough. Once the dry ingredients are worked in, you should end up with a crumbly dough.

Lightly spray a 9.5 inch tart pan (with a removable bottom) with cooking oil.

Press the dough mixture into the pan using your fingers. Start with the sides and continue, filling in the bottom. Once you have pressed the crust into the pan, use a kitchen spoon to smooth the dough.
Cover with plastic wrap and place the crust into the freezer for 10 minutes. Preheat oven to 400 F.

While crust is in the freezer, prepare peaches. Peel the peaches and cut them in half. Gently twist the halves and the peach should separate. Remove the pit and slice.

Place the sliced peaches in a bowl. Add 1/4 teaspoon of salt and two tablespoons of sugar. Mix gently and place peaches in the refrigerator.

Once 10 minutes have passed, remove the crust from freezer. Poke several holes in the bottom of the crust with a fork. Place crust in oven and bake for 10 minutes until light golden brown.

While the crust is baking, prepare filling. Using a stand mixer with the paddle attachment (or a food processor) add cream cheese, sour cream, 1 whole egg, honey and cinnamon. Mix until just blended, then (if using a stand mixer) switch to the whisk attachment and blend until smooth.

At this time the crust should be complete. Remove it from oven and reduce oven temperature to 350 F.

Pour filling into crust and bake for 15 minutes until set. Remove tart from oven and let it cool on countertop for 5 minutes. Place tart in freezer to chill for 15 minutes.

Remove tart from freezer and arrange sliced peaches over the top.
Remove the ring from the tart pan (and the bottom, if you wish), slice and serve.

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