FREDERICKSBURG PEACH CREAM CHEESE TART

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Fredericksburg Peach Cream Cheese Tart image

Make and share this Fredericksburg Peach Cream Cheese Tart recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tarts

Time 2h55m

Yield 8-10 serving(s)

Number Of Ingredients 20

2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon lemon zest
2/3 cup chilled unsalted butter
1 large egg, lightly beaten
1/4 cup chilled heavy whipping cream
8 ounces cream cheese, at room temperature
1/2 cup sugar
1/2 cup mascarpone cheese
1 tablespoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup sugar
5 -6 large fresh peaches (or pears, apples)
1/2 cup apricot jam
3 tablespoons brandy
3 tablespoons water

Steps:

  • Make the crust: using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a big bowl on low speed for about 30 seconds.
  • Cut the chilled butter into ½ inch pieces; add butter to the flour mixture and combine on low speed about 1 to 1 ½ minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.
  • Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined.
  • Continue mixing 10 seconds longer.
  • If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time.
  • Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  • Roll the dough out to 1/8 inch thickness on a floured flat surface; fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan; press it lightly into place.
  • Preheat oven to 375°.
  • Make the filling: using a mixer fitted with paddle attachment, beat the cream cheese and sugar in a big bowl on medium speed until fluffy.
  • Add in mascarpone and vanilla; beat on medium speed until combined.
  • Add the eggs and beat on med-high for about 1 minute.
  • Add in the flour and salt; mix on low speed until combined.
  • Spoon the cream cheese mixture into the unbaked tart crust.
  • Make the fruit topping: in a bowl, stir the cinnamon and sugar together to combine.
  • Peel and pit the peaches and cut them in half.
  • Score the outside of each half diagonally from top to bottom, starting at the left corner and making 3 evenly spaced lines ending at the bottom right corner (score only 7 halves; the remaining fruit will be diced later).
  • Repeat with 3 scores, starting at the top right corner and extending to the bottom left.
  • Coat the fruit in the cinnamon-sugar mixture.
  • Arrange 6 halves around the outer edge of the pie.
  • Place the seventh half in the center; cut the remaining fruit in ½-inch dice and coat with the remaining cinnamon-sugar mixture.
  • Spoon the diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.
  • Bake for 50-55 minutes.
  • Make the glaze: about 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a saucepan over medium heat.
  • Continue heating until the mixture thickens slightly, about 5 minutes; cool for about 5 minutes.
  • Remove the tart from the oven and brush the glaze over the top.
  • Let cool at least 1 hour before serving; when completely cool, this tart may be tightly covered and refrigerated for up to 2 days.
  • Serve at room temperature.

Nutrition Facts : Calories 667.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 161.4, Sodium 342.3, Carbohydrate 87.2, Fiber 2.9, Sugar 49.4, Protein 9.9

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