Peaches and Cream Tart

peaches and cream tart

Peaches and Cream is a simple summer dessert.

Using all the peaches that didn’t make it into a jar for a simple late summer dessert.

INGREDIENTS

  • 2 to 3 medium peaches or plums, halved, pitted and thinly sliced

  • 1 large lime

  • 4 Tbsp. sugar, divided

  • 1 sheet of frozen puff pastry, thawed ( or you can make your own)

  • 3 oz. cream cheese, softened

  • 3 Tbsp. sour cream

  • 1/2 cup heavy cream

DIRECTIONS

  • Place peach slices in a shallow dish. Remove 1 tsp. zest and squeeze 1 Tbsp. juice from lime; set zest aside. Drizzle peaches with lime juice; sprinkle with 2 Tbsp. of the sugar. Chill, covered, until ready to use, up to 2 hours.

  • Preheat oven to 400° F. Unfold pastry onto parchment paper. Roll pastry into an 11x9 inch rectangle. Using a paring knife, score a 1/2 inch border around the edge. It helps the edge to puff up more than the center, creating a rim for the tart. Prick pastry with a fork. Slide pastry on the parchment paper onto a baking sheet. Brush pastry lightly with heavy cream, sprinkle with 1 Tbsp. sugar.

  • Bake 15 minutes or until puffed and golden brown. Remove to a wire rack to cool completely. Pastry can be made a few hours ahead of time.

  • In medium bowl beat cream cheese, sour cream, and remaining 1 Tbsp. sugar with a mixer on medium until combined. Add 1/2 cup heavy cream; beat until thickened. Spread cream cheese mixture over the center of tart. Arrange fruit on top, drizzle with any left over juices in the dish. Sprinkle with lime zest.

  • Serve within 20 minutes.

Enjoy!

Note: Recipe is adapted from Better Homes & Gardens for Woodbridge Dairy Farm

PorkKarin UebbingWOODBRIDGE DAIRY FARM LLCrecipe, ham slice, ham, pasta dish, one pan ham and penne dishComment