I don’t know about you, but I like desserts and I love easy recipes and hey even better… I think it’s pretty awesome when I already have everything I need to make something in my pantry and I don’t have to leave the house to get the feeling like I’m eating something that came from a fancy schmancy bakery.
And well, I made this peaches and cream cheese puff pastry tart last week and I just had to tell you about it. The HH and I thought it was so good, I plan on making another one today.
This time around I think I throw on a few wild Maine blueberries from the freezer for a little extra color.
Pastries… baked in your own oven, that you can eat in your jammies with a hot cup of tea in your favorite mug, does it get any better than that?
No, no I don’t think it does! 🙂
Make this!!! You’ll be so glad you did.
~Mavis
Let’s Try Peaches And Cream Cheese Puff Pastry – Made With Canned Peaches
Peaches And Cream Cheese Puff Pastry – Made With Canned Peaches
Ingredients
Puff Pastry and Filling
1 sheet puff pastry, thawed
1 {15} ounce can sliced peaches, drained
6 ounces cream cheese, softened to room temperature
1 1/2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
Cinnamon Sugar Topping
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
Dusting
1 teaspoon powdered sugar
Instructions
Preheat oven to 425 degrees
In a small mixing bowl, blend the cream cheese, 1 1/2 tablespoons sugar and vanilla extract together until smooth and set aside.
Slice drained peaches lengthwise so they are about 1/4″ inch thick and set aside.
Carefully unfold the puff pastry sheet and gently roll it out on a lightly floured surface to the size of your tart pan {I used a 14.5″ x 4.5″ fluted pan}.
Press the puff pastry into your tart pan and score the pastry about ¼ inch from the edges to create a border.
Poke the bottom of the pastry a few times with the tines of a fork to prevent the bottom from bubbling up.
Place a piece of parchment paper so that it extends over the edges of the puff pastry and fill the tart two-thirds of the way with pie weights or dried beans.
Blind bake for 12 minutes. Remove the parchment paper and pie weights and bake an additional 5 minutes. {This will prevent a soggy bottom.}
Remove puff pastry from oven.
Spread cream cheese mixture over the bottom of the puff pastry.
Arrange peach slices evenly on top of the cream cheese mixture.
Sprinkle peaches with the cinnamon sugar mixture and place the tart pan on a lined baking sheet. Bake for 28- 30 minutes or until the crust is puffed up and golden brown.
Cool slightly.
Remove from pan and dust with powdered sugar before serving.
Debbie says
how large is the can of peaches?
Mavis Butterfield says
I used a 15 ounce can. 🙂
Holley says
The sugar that you mix into the cream cheese is missing from the ingredient list. Sounds really good and EASY!!! Now if I could just get my husband to eat cream cheese!
Mavis Butterfield says
Thanks Holley.
Lisa says
I just made peach cobbler yesterday with Georgia peaches that I canned back in July. My husband was looking for a sweet treat, and with no eggs in the fridge, I pulled everything from the pantry! Yum!
Judy says
Hi Mavis, This looks great. I can’t wait to try it. Are the beans still eatable after you use them?
Cindy Miller says
Thanks for the recipe! It looks fantastic!
Annette says
Nothing to do with the yummy looking peach tart . . . But it suddenly occurred to me today . . . Is the leg lamp making an appearance this year?
Jules says
That looks amazing! I’m wondering if a dollop of whip cream on top would be good or too much…
JoAnn Moran says
It looks amazing. I make an alternative sweet and savory recipe. I cut squares of puff pastry. Spread goat cheese. Add prosciutto and then sliced fresh peaches. Canned or jarred peaches would work too.
Sue says
I made this today using dried cherries and blueberries (rehydrated) for the fruit. I swapped out the cinnamon for vanilla sugar and it turned out really yummy!
Not only tastes good but made the house smell *divine* while it was baking…
Chris says
I don’t have a tart pan so I formed the pastry into a cute brownie pan I never get to use and it worked perfectly. Hubby tried it and fell in love. This recipe is super easy and tastes AMAZING, it’s a new all time favorite. Thank you!