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A slice of peach cream tart on a plate.

Peaches and Cream Tart

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.
5 from 11 votes
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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8 servings
Calories: 516kcal
Author: Pat Nyswonger

Ingredients

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

Instructions

For the Cream Cheese Custard:

  • In a large mixing bowl and using an electric mixer, add the cream cheese, sugar, vanilla and almond extracts, mix on medium speed until well combined. Add the eggs, one at a time, beating well after each addition to a creamy consistency.
  • Pour the custard into the cooled tart crust. Carefully place the filled tart pan on a rimmed baking sheet and transfer to the middle rack of a preheated 350°F oven.
  • Bake the tart for 25-30 minutes, until firm. Transfer the tart to a wire rack and cool completely before adding the topping.

For the Peach Topping:

  • In a small saucepan over low heat, add the peach jam and allow to melt into a thick syrup. Remove from the heat and cool. Reserve ¼ cup of the cooled jam for later.
  • Bring a large saucepan filled with water to a boil and dip each peach into the boiling water for 5-10 seconds, scalding the peach to loosen the skins, and then immerse them into a pan of ice-water. The peach skins slip off easily.
  • Cut the peaches in half, remove the pits and cut uniformly into 1/2-inch slices placing them in a large shallow bowl and gently toss with the lemon juice.

To Assemble the Tart:

  • Tip ¾ of the peach jam on the cooled tart filling, spreading to cover the top. 
  • Arrange the peach slices in a concentric circles, beginning at the crust edge and working to the center.
  • Reheat the remaining ¼ cup of peach jam and with a pastry brush, coat the peaches.  
  • Refrigerate the tart for 6-8 hours before serving.

Notes

  • The shortbread crust can be substituted with your favorite double-crust pastry.
  • Look for a Freestone peach or other cling-free peach variety as they will be easy to remove their pits. 
  • The lemon juice will prevent the peach slices from discoloring. 
  • Consider leaving the peaches unpeeled, their rosy peels will make a beautiful version of this tart.
  • Alternative to scalding the peaches you can peel them with a vegetable peeler.
  • After filling the tart crust with the custard, place strips of foil on the edge of the crust to prevent over-browning.

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    Nutrition

    Serving: 1 | Calories: 516kcal | Carbohydrates: 54g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 364mg | Fiber: 2g | Sugar: 33g