Peaches and Cream Tart

A Slice Of Peaches and Cream Tart

A Slice Of Peaches and Cream Tart

I hope I don’t bore you. I know I just posted about a plum tart, but I finally managed to get my hands on some delicious peaches. I did not want to let the time go by without telling you about it. When I smelled the peaches you could just tell what ever I made it was going to be good. I definitely am sold on my newly found tart crust; especially with the almond paste in the bottom. When the heat toasts the almond paste it is so flavorful. Each step ups the quality of the dish. Don’t let the season pass without making a Peaches and Cream Tart.

GARD Pro Not Registered

Remember back last fall when I made that Laura Calder Apple Cream Tart. I can’t tell you how proud I was of it. It was not the prettiest, but for the flavor I would have served that to Ina Garten and she would have smiled. I promised to work on presentation, but the flavor was over the top delicious. I was thinking that is has all the makings of the perfect foundation. Well time to bring it out again, but change it up. Instead of apples and walnuts, I thought peaches and almonds. I thought it should be call Peaches and Cream Tart.

Glaze Your Peaches and Cream Tart

Glaze Your Peaches and Cream Tart

The crust is now my recipe toolbox crust. I mean we all need a go-to recipe. The cream cheese filling is a foundation filling also. I only used 4 ounces of cream cheese. I wanted the cream cheese to compliment the peaches, but I wanted the peaches to be the star. The almonds compliment the peaches like walnuts compliment apples. With a good toolbox recipe you only need good fruit and get out of the way.

Macerate Your Peaches

Macerate Your Peaches

I used Cooks Illustrated advice to macerate the peaches the same way as when I made my peach crumble last peach season. After macerating the peaches in a bowl, I added the peaches concentrically over the cream cheese filling. The peaches were so juicy I did not want the tart to be too wet or soggy. So I took the remaining juice and I microwaved in 15-second increments to bring the cornstarch to boil. It thickens at the boil and I used it to brush on the tart after it came out of the oven. It makes it all glossy.

Peaches and Cream Tart

Peaches and Cream Tart

I had begun to think I would miss peach season completely. I am so glad I did not. My apologies for posting another tart so soon, but I really wanted this on my blog so I did not forget. Sometimes friends will say I should make that one dish that was so good; you know the one. Since I am always thinking about the next great recipe I can’t remember which one they are talking about. I did not want this one to be one of those. Finally, least you think I am bragging about my skills, I am not. If you buy good ingredients they will do the work for you.

5.0 from 3 reviews
Peaches and Cream Tart
  • Tart Shell
  • ½ cup butter
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 1¼ cup flour
  • pinch of salt
  • 4 tablespoon almond paste
  • Cream Cheese Filling
  • 4 ounces cream cheese
  • ¼ cup sugar
  • 1 egg
  • pinch of salt
  • Fruit Topping
  • 3 - 4 peaches
  • 3-4 tablespoons sugar – depends on the ripeness and your taste
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch
  • pinch of salt
  1. Mise en place ~ Gather ingredients
  2. Preheat the oven to 400°F/200°C.
  3. Make the crust.
  4. Cream the butter and sugar.
  5. Stir in the vanilla.
  6. Gently mix in the flour.
  7. Press into the bottom of a 9 inch tart pan.
  8. Sprinkle almond paste; chill
  9. Bake for about 15 minutes until golden.
  10. Remove from the oven; allow to cool while prepping the filling and peaches.
  11. Peel, pit and slice peaches
  12. Make sure to add the lemon juice before the peaches turn dark.
  13. Sprinkle with sugar and cornstarch.
  14. Macerate your peaches while making the crust
  15. Add the cream cheese mixture.
  16. Place peach slices in concentric circles.
  17. Bake tart for 25-30 minutes.
  18. Place the juice in the microwave; cook 15 seconds at a time until thickened.
  19. Glaze the top of the tart with the thickened juice when you remove it from the oven.
Almond Paste

1-1/2 cups blanched almonds = 150 g.
1-1/2 cups confectioners' sugar = 262.5 g
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt

I am taking this to:

 Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Nicoles’ at Munching Mondays
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth
Kayla at Sweet Sharing Monday 
Ali’s at Recipe Sharing Monday
The LouLou Girls at their Link Party
Debbie’s at Confessions of a Plate Addict
Megan at Brag About It
Gina’s at Create Link Inspire
Linda’s at Nifty Thrifty Tuesday
Lori’s at Tickle My Tastebuds
Marty’s at Inspire Me Tuesday 
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party
Ashley’s at What’s In The Kitchen
Dana’s at Two Girls and A Party
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
The Style Sister’s Centerpiece Wednesdays
Laura’s at Work It Wednesday
Jann’s at Share Your Cup
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Nici at All Things Thursday
Debra’s at Be Inspired Friday
Michael’s at Foodie Friday
Nan’s at Friday Unfolded
Diann’s at Thrifty Things Friday
Jen’s at Fabulously Creative Friday
Jenny’s at Fridays Flash Blog
Jody’s at Simple and Sweet Fridays
Diane’s at Pin Me Party
Linda’s at What To Do Weekend
Shauna’s at The Weekend re-Treat
Vanessa’s at NiftyThrifty
Carole’s at Carole’s Chatter
Chrystal’s at Ladies Only

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42 Responses to Peaches and Cream Tart

  1. What a gorgeous tart and the crust sounds fantastic. I really like your idea of thickening the peach juices.

    The peaches have been incredible this year and this season is the longest I can remember. I just know any time now I will go to the farm stand and they won’t be there…sigh.

    • Ms. Lemon says:

      Sam, I am pretty happy with the crust, but our peaches have not been good until now. Since you are in peach country they probably are not picked until ripe. They must be picking them green to truck across country – at least that is what I am thinking. I guess we will have to console ourselves with apples when our peaches are gone.

  2. Penny says:

    This tart sounds heavenly. We have friends coming for a long weekend this coming week. I plan to make my blueberry tart with the rosemary crust, but I think I will make this also. All of your extra additions sound just right Madonna.

    • Ms. Lemon says:

      Penny, your blueberry sounds delish. I made some minis a while back. It is one of my most searched. I hope you will give this a try before peach season is over. Don’t you live in peach country? If you do let me know your thoughts. I am always apprehensive and thrilled when good cooks try my food. Hope you have a good weekend.

  3. This tart looks delicious! Thank you for sharing the recipe…pinning!

  4. Oh my word, this looks wonderful! It sounds like a perfect combination with the crust, the cream cheese layer and the beautiful golden peaches. I know what you mean about always thinking of the next recipe. I get in a bit of trouble with my family about that when they want me to repeat something and I’m totally on to the next thing.

  5. I’ve been lucky with the peaches that have made their way from Colorado the Midwest. It’s the apricots that were so disappointing.

    I also love plums, and look forward to trying the plum tart. I almost put one in my book but I never got it to come out the way I wanted it to! Yours looks like a winner. Thanks.

    • Ms. Lemon says:

      Wini, I am a little intimidated, but I would love to hear if you do make the tart. Sounds like you have more material for another book.

      Thanks so much for stopping by, I am thrilled.


  6. bellini says:

    You have certainly ended peach season with a bang and an incredible recipe.

  7. Jenna says:

    The almond paste is brilliant! I appreciate your sharing your secrets and discoveries, I can’t wait to try your “toolbox” crust and cream cheese filling. It all sounds like heaven, thank you so much! Plus, I think sometimes as a cook, you get in a groove with the same type of recipes and make a series, just to get it “right” so bring on the tarts!

    • Ms. Lemon says:

      Jenna, I hope you will give it a try. Feel free to tweak it, but I am pretty happy as is and seems to accommodate most any “good” fruit. Thanks so much for stopping by. I appreciate it.


  8. Monique says:

    Can I tell you how delicious this looks and sounds..I have to add it to my dessert board..
    Thanks so much for sharing this one.
    Love the Toolbox says it all.

    • Ms. Lemon says:

      Monique, this tart is one of the best things I have made. The crust is now my go-to recipe. I think you could put anything in it and it would be good. Got to love that Laura Calder. Thanks for stopping by.

  9. There’s no such thing as too many tarts! Haven’t had a peach one in ages, and this looks particularly splendid. Good recipe, wonderful pictures — thanks.

    • Ms. Lemon says:

      John, please make one before the season is gone. I know people are rushing the season with apple and pumpkin, but if you can find some prime stone fruit treat Mrs. Riff and yourself. This is a great tart with apple and walnut when they are in season. Thanks for stopping by.

  10. Kitty says:

    Please don’t apologize, Madonna, for making another tart. I just wish that I was there to enjoy a slice with you! It looks divine, and with the cream cheese and almonds…mmmm!

    • Ms. Lemon says:

      Thanks Kitty. This really is one of my best efforts. If you get your hands on some peaches give it a try. I am hanging on to summer as long as I can. There will be plenty time for pumpkin later – when it is cold. Thank you for visiting.


  11. I agree mouth watering! Looks like an amazing treat!

  12. How could you bore us with such a delicious looking tart…it is beautiful.

    • Ms. Lemon says:

      Thank you Karen. The tart is basically the same as the plum I just made sans cream. The quality fruit made the recipe.

  13. Oh my goodness, what a beautiful dessert. There is no fruit better than a peach at the perfect stage of ripeness. I’m not going to let the season pass without trying this beauty.

    • Ms. Lemon says:

      Cathy, let me know if you make this and what your thoughts are. The peaches were so good it is kind of difficult to mess up, but if you have any tips to improve it let me know and I will add my post. Thanks so much for stopping by.

  14. Winnie says:

    This is really a mouth-watering tart!
    It looks soooooooooooo GOOD

  15. This peach tart looks yummy. I love that it has almonds.

    • Ms. Lemon says:

      Kathleen the almonds give it just a little more flavor. I am so happy to have found that little trick. Thank you for stopping by.


  16. Libby says:

    I’ve nominated you for the Liebster Award! Check out my post!

  17. Sarah says:

    No more peaches here, but this looks delicious. Will save the recipe. Yummy!

    • Ms. Lemon says:

      Sarah, I hope you will make it and let me know. In the mean time if you have apples and walnuts, that makes a pretty tasty tart. Thank you for stopping by.


  18. Daniela says:

    OMG, I could nearly smell the glorious peaches aroma by looking at the pictures.
    This tart is a must before summer slips away.

    • Ms. Lemon says:

      Daniela, you made me laugh. Give this a try, I think you will like it. The almonds give it a little more depth of flavor. Thanks for visiting me.

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  20. Miz Helen says:

    Hi Madonna,
    My goodness, your Peaches and Cream Tart looks beautiful and I know would be delicious! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
    Come Back Soon,
    Miz Helen

  21. Thanks so much for linking!!

  22. This looks beautiful! YUM. Pinned.It’s always a pleasure to have you be a part of our party. Please take a minute tonight at 7 pm, to party with us!
    Happy Monday! Lou Lou Girls

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  24. Stephanie says:

    Love peaches this time of year and this looks like an incredible way to use them!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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