• 65dc6d53a3f84953cffcb0f03bcc67c3

Peach Tart

Great dessert for the summer. Peaches must be in season!

Prep
Cook
Serves 8people
Ingredients
1/2
cup sliced almonds
3/4
cup All-Purpose Flour
2
tbsp Granulated sugar
1/4
tsp Salt
6
tbsp cold, unsalted butter, cut into small pieces
1
peach, diced
1/2
cup Granulated Sugar
2
wide strips lemon zest
1
tsp fresh lemon juice
1/2
cup Ricotta cheese
1
8 -oz package cream cheese, room temperature
1/4
cup Confectioners' sugar
1/8
tsp Nutmeg
2
Peaches, firm and thinly sliced
1/2
cup Rasperries
Directions
1.
Make the crust: Preheat oven to 375. Spread the almonds on a baking sheet and bake until slightly golden brown, about 5 min. Transfer to a bowl and let cool completely.
2.
Combine the flour, 1/3 cup of the toasted almonds, granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons of ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 min. Unwrap the dough and press evenly into the bottom and up the sides of a 9 in tart pan with a removable bottom. Freeze until firm, about 10 min.
3.
Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 min. Remove the foil and weights and continue baking until the crust is golden brown all over, 15-20 more minutes. Transfer to a rack to cool completely.
4.
Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
5.
Make the filling: Mix the ricotta, cream cheese, confectioners sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or over and refrigerate up to 4 hours.

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