Summer Peach and Almond Cream Tart
Back in April I shared the recipe for my friend Zoë’s Almond Pear Tart and ever since then, I’ve been counting down the days until the local fruit stand opened and started selling peaches so I could try the recipe again {with peaches though, instead of pears}.
Well, lucky for us, they started picking peaches a few days ago and both The Girl and I plan to be on a 3 peach a day regimen for the next 6 weeks until there isn’t a peach left to pick on the trees. 🙂 You just can’t beat local peaches!
Oh how I LOVE this time of year and all the delicious fruit it brings.
This recipe, it’s a total show stopper, and if you haven’t tried it yet, you seriously need to get crackin’ and give it a whirl.
The original recipe comes from my friend JJ. Who got the recipe from her cousin Zoë. who majorly adapted the recipe from somewhere else. And now I’ve changed it too. 🙂
Have a wonderful Tuesday everyone and stay cool, it’s going to be a hot one today!
~Mavis
And hey! When you make this summer peach and almond cream tart and notice you have an extra slice… Call me! I’ll be right over.
Summer Peach and Almond Cream Tart
Ingredients
Ingredients for the crust:
3 tablespoons butter
7 tablespoons {or ½ cup minus 1 tablespoon} sugar
3/4 cup all purpose flour
1/3 cup finely ground almonds
1/4 teaspoon of kosher salt
Ingredients for the filling:
8 ounces cream cheese
3 tablespoons sugar
1 egg
1/4 teaspoon almond extract
3 – 4 pears, pitted and sliced {I didn’t peel mine}
2 tablespoons sugar
1 teaspoon cinnamon
Instructions
Directions for the crust:
Cream together the butter and sugar. Mix in the flour, ground almonds, and salt. Press the crumbs into the bottom of a 10-inch spring-form pan.
Directions for the filling:
Beat together the cream cheese and sugar. Add the egg and almond extract and beat until smooth. Pour the filling over the crust. Arrange the peach slices on top of the filling and sprinkle the sugar and cinnamon over the peaches.
Bake the tart at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for anther 15-20 minutes. Cool the tart to room temperature before serving. Cover and refrigerate any leftovers.
Jennifer Jo says
I just got 2 bushels of nectarines — must give this a whirl!
Barbara says
I look forward to reading your blog everyday. You make me laugh and sometimes I roll my eyes! Every recipe of yours that I have tried has been added to my collection. (We are having Ritz Cracker Chicken for supper!) Have you ever considered offering a more “print friendly” format of your recipes? Have a great Tuesday! I’m spending mine with my grandchildren.! Take care.
Mavis Butterfield says
Hi Barbara, I have a print friendly format in place already. Here’s how to print:
Click on the printer icon next to the recipe.
At the top of that page, there is an image icon…. Choose 0%
Hover over the text. It will highlight individual paragraphs and you can delete what you don’t want to print {the story in most cases}.
I hope that’s helpful.
Barbara says
Thank you!
Christa H. says
That looks like HEAVEN!
LaToya says
Damn.
Sorry, that word is probably not allowed. It’s all I could think of.
This looks SO. GOOD.
Linda Anderson says
Just finished my second batch of the blueberry mint jam, it’s delicious.
Because you consistently keep Marilla of Green Gables as your #1 book, I purchased it and enjoyed it very much. Thank you for so many suggestions.
Linda T says
I can’t wait to try this. I’d have tried it tonight, but someone ate the peaches. It must have been their 4 peach a day promise.
And Ive decided to be Linda T, since everyone my age (27 again) seems to be named that. Last night I played euchre and my table had 3 Linda’s and a Pat!
Pat says
I’m a Pat and my 3 best friends from middle and high school are Linda’s! We still see each other 3 or 4 times a month! Over 50 years
Debi says
I need to get some peaches…..
Debi says
I made this recipe today and it is sooooooo good! Thanks for sharing!
Adina says
Do you think this could be made with blueberries?
Mavis Butterfield says
I was thinking about trying this with blueberries but I was going to cook the crust/filling first, let it cool and then add fresh blueberries on top. But yes, I think it would work.
Patty P says
Made this the other day…so good! I have a few peaches left, so I’ll make one more batch! THanks for sharing!
Mavis Butterfield says
I’m glad you liked it!! 🙂
Carrie says
I am thinking of taking this to a brunch on Sunday. I don’t have a spring form pan. Could I use a glass pie dish and it turn out okay? I also need it to be travel-friendly. What do you put this in after baking in the spring form pan?
Goldie says
Made this today because I love nectarines and I also adore almond taste. It is incredibly deliscous and I can’t stop eating it. I have never made a tart before.
Thank you!