This peaches and cream tart is a delightful blend of sweet peaches and velvety cream packed in a buttery crust. The best part? You can use fresh, frozen, or canned peaches The filling is made with cream cheese, similar to a cheesecake with a little almond flavoring and after it is baked and chilled it is topped with fresh peach slices mixed with peach jam.
For the Cream Cheese Filling: – 16 ounces cream cheese, room temperature – 3 eggs – ½ cup granulated sugar – ¼ teaspoon salt – 1 teaspoon pure vanilla extract – 1 teaspoon pure almond extract For the Peach Topping: – 8 ounces peach jam, divided – 4-5 fresh peaches, peeled and sliced – 1 whole lemon, juiced
1. Make the shortbread crust, bake it, then let it cool. 1. Mix the cheesecake custard filling in a large mixing bowl.
1. Spread peach preserves over the cooled filling, top with sliced peaches, then coat the slices with more preserves.
1. Versatility: The beauty of this peaches and cream tart lies in its versatility. It can be made with fresh, frozen, or canned peaches, meaning you can whip it up any time of year.
1. Balance of Flavours: This tart is a harmonious blend of sweet and creamy, with the ripe, juicy peaches providing a natural sweetness that offsets the richness of the cream. The buttery crust ties everything together.
Peaches and cream tart is a rich summer-time fruit dessert with a shortbread crust and a cream cheese filling. It gets topped with peach jam, sweet, juicy peaches, and garnished with mint sprigs.