PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Peach and Blueberry Tart with Cream Cheese Filling image

Provided by Martha Stewart

Time 2h5m

Number Of Ingredients 11

1 stick plus 3 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
6 ounces cream cheese, room temperature
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
1/2 cup granulated sugar
2/3 cup heavy cream
3 peaches (1 pound)
1 cup fresh blueberries
Mint leaves, for serving

Steps:

Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.