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Gallery Peach and Blueberry Tart with Cream Cheese Filling Credit: Paola + Murray Recipe Summary prep: 25 mins total: 2 hrs 5 mins Servings: 9
Ingredients Ingredient Checklist 1 stick plus 3 tablespoons unsalted butter, room temperature 1/3 cup confectioners’ sugar 1 2/3 cups unbleached all-purpose flour 3/4 teaspoon kosher salt 6 ounces cream cheese, room temperature 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice 1/2 cup granulated sugar 2/3 cup heavy cream 3 peaches (1 pound) 1 cup fresh blueberries Mint leaves, for serving
Cook’s Notes Buy peaches that smell fragrant a few days before you want to make this tart, so they’re totally ripe. Peeling them is optional, but it gives the dessert a luxurious feel.
Gallery Peach and Blueberry Tart with Cream Cheese Filling Credit: Paola + Murray
Recipe Summary prep: 25 mins total: 2 hrs 5 mins Servings: 9
Gallery
Peach and Blueberry Tart with Cream Cheese Filling Credit: Paola + Murray
Peach and Blueberry Tart with Cream Cheese Filling
Credit: Paola + Murray
Peach and Blueberry Tart with Cream Cheese Filling
Recipe Summary prep: 25 mins total: 2 hrs 5 mins Servings: 9
Recipe Summary
prep: 25 mins total: 2 hrs 5 mins
Servings: 9
prep: 25 mins
total: 2 hrs 5 mins
prep:
25 mins
total:
2 hrs 5 mins
Servings: 9
9
Ingredients
Ingredients
- 1 stick plus 3 tablespoons unsalted butter, room temperature 1/3 cup confectioners’ sugar 1 2/3 cups unbleached all-purpose flour 3/4 teaspoon kosher salt 6 ounces cream cheese, room temperature 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice 1/2 cup granulated sugar 2/3 cup heavy cream 3 peaches (1 pound) 1 cup fresh blueberries Mint leaves, for serving
Directions
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.
Cook’s Notes Buy peaches that smell fragrant a few days before you want to make this tart, so they’re totally ripe. Peeling them is optional, but it gives the dessert a luxurious feel.
Cook’s Notes
Buy peaches that smell fragrant a few days before you want to make this tart, so they’re totally ripe. Peeling them is optional, but it gives the dessert a luxurious feel.
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All Reviews for Peach and Blueberry Tart with Cream Cheese Filling
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peach and Blueberry Tart with Cream Cheese Filling
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
