Rustic Peach Tart

Preheat oven to 425F.

Roll the pastry out on a lightly floured work surface into a 12 x 14 inch rectangle. Trim the edges to make them even if you want to, or leave as is.

Place the pastry on a parchment paper lined baking sheet. Use a sharp paring knife to score the dough to form a 1 inch border, just score it – don’t cut all the way through. Use a fork to prick the dough inside the border every 1/2 inch or so.

Sprinkle the border with 1 Tablespoon of sugar. Refrigerate until slightly firm, about 10 minutes (you can leave it in the fridge up to a day, covered with plastic wrap).

Bake chilled dough in the preheated oven until puffed and golden brown, 10 – 15 minutes.

Meanwhile, in a large bowl, gently toss peach slices with 1 Tablespoon of flour and the remaining 1 Tablespoon of sugar and salt.

Remove baked pastry from oven when it’s puffed and golden brown and, with a fork, press the dough that is inside of the border to make it level. Very carefully spread the cream cheese in a thin layer inside the border.

Arrange the fruit and any liquid either in rows on top of the pastry or, for a more haphazard look, pile it on top and then spread it out with your hands until even.

Bake, loosely tented with foil, until fruit has softened. This takes 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.

Let cool to room temperature, about 20 minutes. Cut into pieces and serve.