Double Peach Tart

By MJH

Ingredients

• Crust:
• 1 cup all-purpose flour
• 1/4 cup confectioners’ sugar
• Pinch of salt
• 1 stick unsalted butter, cut into cubes
• 3 ounces cream cheese, cut into cubes
• Filling:
• 10 small, ripe peaches (about 4 pounds)
• 1/3 cup unsalted butter (5 1/3 tablespoons), softened
• 3/4 cup granulated sugar, plus more for sprinkling
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons cornmeal
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg

Details

Adapted from whatsheshaving.com

Preparation

Step 1

In a large bowl, whisk the flour sugar and salt together.
Add the cubes of butter and cream cheese.
Using a pastry cutter or your fingers, work the butter and cheese into the flour until it has a crumbly texture.
Press the dough into a 10 inch fluted tart pan (with removable bottom). Refrigerate for 20 minutes.

Preheat the oven to 325.
Line dough with foil and cover with pie weights or dried beans.
Bake for 25 minutes, then remove the weights and foil and bake for 15 more minutes.

While the crust is baking, make the filling.
Blanch the peaches in boiling water for 10 seconds each.
Peel the peaches, then cut 6 of them into quarters and 4 of them into slices.

Using a mixer, beat butter and sugar until light and fluffy.
Add eggs to butter one at a time. Add vanilla.
Add dry ingredients to the butter mixture and continue to mix until well combined.

Pour the filling mixture into the baked tart shell.
Place the quartered peaches in concentric circles over the filling. Sprinkle with sugar.

Bake for 1 hour.
Check that the filling is golden and firm to the touch.

Cover with sliced peaches before serving.