Peaches and Cream Tart


This recipe is adapted from one I found in a recent Taste of Home magazine. There, it used strawberry jam and mixed berries. You could use any fruit you like and have available. I still have plenty of peaches in the freezer and jam in the pantry, and that’s what sounded good to me. (And use some homemade cream cheese if you’ve got it!) Use pears and pear butter. Use apples and apple butter. Blackberries and blackberry jam. Strawberries and strawberry-lemon marmalade. Anything! This is a delicious way to use your favorite fresh fruit of the season.

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How to make Peaches and Cream Tart:

1 cup all-purpose flour
1/3 cup sugar
1/2 cup cold butter

4 ounces peach jam
8 ounces cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla
2 cups sliced peaches (fresh or frozen)

3/4 cup packed brown sugar
1/3 cup rolled oats
1/2 cup all-purpose flour
1/4 cold butter

For the crust, combine flour and sugar in a small bowl. Cut in butter until crumbly. Press onto the bottom and one inch up the sides of a 9-inch springform pan.

Bake at 375-degrees for 8-10 minutes until lightly browned. Cool on a wire rack.

For the filling, spread jam over cooled crust.

Combine cream cheese and sugar in a bowl; beat till smooth. Add egg and vanilla. Beat on low just till combined. Spoon over jam, spreading evenly. Add sliced peaches.

In another small bowl, combine topping ingredients, cutting in butter. Sprinkle over filling.

Bake at 375-degrees for 30-35 minutes. Cool on a wire rack for 10 minutes.

Come to mama.

Loosen sides. Cool another 30 minutes or more. Serve warm or cold. Refrigerate to store.

I don’t have a bunch of pretty “after” pictures because I took it to a picnic lunch to see some family who were in town. (I froze the tart first so it would stay cold longer once I took it out. It freezes well.) There was a lot of good food there.

And country pickers.

And some of my favorite people in the whole world, my uncle Bill and my aunt Jewell. (Bill is my dad’s brother.)

And there’s always the requisite “Morgans” photo op. There are a lot of Morgans in my family, all named after my great-grandfather, John Morgan Dye. Three were in attendance yesterday. (Those of you who are from around here will recognize this location as Coonskin Park in Charleston.)

L-R: William Morgan Dye, my Morgan, and Bradley Morgan Dye.

Morgans are good people!

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  1. Melissa says:

    This recipe looks fabulous. I am adding it to my ever growing list of your recipes. Can’t wait to try it just as you posted, with peaches.
    You seem to have a very happy, lovely life.

  2. Patrice says:

    Your timing is perfect. Hubby just brought home a bushel of peaches from the farmers’ market. It looks incredible!

  3. Connie says:

    Oh Suzanne, thank you for this recipe! Someone gave me 2 boxes (!) of peaches on Friday. I’ve been a canning fool, wondering if there is anything to do with peach jam besides put it on toast. I’m definitely going to try this.

  4. KentuckyFarmGirl says:

    That looks so good! Love the get together pics! Looks like you had a great time!

  5. Maura @ Lilac Lane Cottage says:

    Suzanne this looks delicious! Love the photo’s of your family too..looks like they’re all having a good time. Have a wonderful day….Chic :hungry2:

  6. Donna says:

    …first thing that came to mind when you wrote “Loosen sides” in the recipe was to loosen the sides of my jeans to make room for the decadent delight! LOL!! :clover:

  7. joycee says:

    Family potlucks bring out the best dishes, thanks for sharing the delicious Peach Tart!

  8. Shirley T says:

    That looks so good but my family doesn’t like peaches. If I used apples and apple sauce, do think it would ruin it if I used grated cheeder cheese instead of the cream cheese? Or,would the cream cheese be good with the apples?

  9. Angela P says:

    :snuggle: You have such a wonderful family. Just one thing…Can SOMEONE please adopt me/us my family into yours? Seriously!

  10. Shirley T says:

    PS, I can see the family resemblance in Morgan. Looks like you had fun..

  11. Luann says:

    Yummm….it looks like you had a beautiful day for the get-to-gether too!

  12. Miss Becky says:

    Some of my favorite posts of yours Suzanne are those that show family/friend get-togethers. I love looking at the food table and the family members. You have a lovely family and it looks like it was a perfect day. Those country pickers!!! :yes: :yes: :yes:

  13. glenda says:

    Suzanne, I love it that your Morgan is so affectionate with family members. Sometimes at that age, they are so standoffish and try to avoid family gatherings.

    You done good with these kids your yours!

  14. kerri says:

    Canning a bushel of peaches is on my agenda for today but I just may use some of them to make this delicious recipe. Thanks, Suzanne!
    Aren’t family get-togethers fun? I love your smiley family pics 🙂
    We have Dyes in our area too. In fact our farm is on Dye Hill Rd. and there are Dyes buried on this property.

  15. KELLY says:

    I have some wonderful memories of picnics at Coonskin Park . The pictures made me smile .

  16. STH says:

    I’ve made this twice now and it’s been quite a hit; the first time I used peaches (they were thawed and drained frozen ones from last summer) and peach jam and the second time it was blueberries and rhubarb-blueberry jam. Instead of cream cheese, I used homemade Greek yogurt and that worked really well. One note, though: I found that the tart didn’t really set up until it had been refrigerated. We tried cutting the blueberry one while still warm and it was a bit soupy (still tasted great!) I suspect that isn’t an issue if you use cream cheese.

    Anyway, thank you for this lovely recipe and the help in cleaning out my freezer! As my boyfriend said, it was “NOMMY NOMMY NOM!”

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