It has been an action packed and AWESOME summer. My eldest son married and I now have a wonderful new daughter. AND: My first grandchild was born. So much love and blessings and joy!
This has also been a great summer for fresh peaches. So, our family continues to enjoy them while they are at their peak flavor. I didn't really have a recipe,so with a "wing and a prayer" I combined flavors that I thought married well. It turned out really great and was quite easy to assemble. I hope you will try it.
Summer Peach and Blueberry Cream Tart
Heat oven to 350 degrees.
Crust:
2 cups AP Flour
1/4 c. Powdered Sugar
1 tsp. Kosher Salt
1 Stick Cold Butter
3 to 5 Tbsp. Ice Water
Mix all dry ingredients in a bowl. Using a box grater, grate the cold butter into the flour mixture. With a fork, coat all of the flour shards well. Slowly add ice water one tablespoon at a time. Stir with fork between addings. When dough begins to hold together when light squeezed in your palm: you are done. Gather mass together, wrap in plastic wrap and refrigerate for an hour.
Cream filling:
1 block of room temperature cream cheese
zest of one lime
1/4 cup sugar
1 tsp. vanilla extract
2 Tbsp. AP flour
Mix all ingredients with a hand mixer until smooth and creamy. Set aside.
Assemble:
Press dough into tart pan. Aim for a uniform thickness on the bottom and ridged sides. Spread cream cheese mixture evenly over dough. Refrigerate while you prep the fruit.
Slice fresh peaches into uniform slices.
Remove tart from refrigerator and arrange peach slices on the surface of the filling. Add blueberries. Top with 2 Tbsp. sugar.
Bake 60 to 75 minutes, or until crust is golden brown and beginning to pull from tart pan sides.
***Allow to cool to room temperature before serving***
***Refrigerate all left overs**** (This tart is FABULOUS cold from the refrigerator, too!
Think that looks sweet? Here's my little grandson:
He was quite comfortable in my arms. Love!
