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Peaches and Cream Tart

Posted By Suzanne McMinn On August 9, 2010 @ 1:05 am In Desserts,The Farmhouse Table | 17 Comments

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.

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!

See this recipe at Farm Bell Recipes and save it to your recipe box.

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