Peach Tarts With Cheesecake Creme Topping Recipes

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
• Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
• Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
• Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
• Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

FREDERICKSBURG PEACH CREAM CHEESE TART

Steps:

• Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.
• Cut the chilled butter into ½ inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 ½ minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
• Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
• Continue mixing 10 seconds longer.
• If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
• Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place.
• Preheat oven to 375°.
• Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy.
• Add in mascarpone and vanilla; beat on medium speed until combined.
• Add the eggs and beat on med-high for about 1 minute.
• Add in the flour and salt; mix on low speed until combined.
• Spoon the cream cheese mixture into the unbaked tart crust.
• Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine.
• Peel and pit the peaches and cut them in half.
• Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later).
• Repeat with 3 scores, starting at the top right corner and extending to the bottom left.
• Coat the fruit in the cinnamon-sugar mixture.
• Arrange 6 halves around the outer edge of the pie.
• Place the seventh half in the center; cut the remaining fruit in ½-inch dice and coat with the remaining cinnamon-sugar mixture.
• Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
• Bake for 50-55 minutes.
• Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat.
• Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes.
• Remove the tart from the oven and brush the glaze over the top.
• Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days.
• Serve at room temperature.