2bleus Georgia Peach Cream Cheese Tart Recipes

PEACHES 'N' CREAM TART

Steps:

• In a small bowl, combine the pecans, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool completely on a wire rack., In a chilled small bowl, beat cream until soft peaks form; set aside. In another small bowl, beat the cream cheese and sugar until fluffy. Add extracts and orange zest; mix well. Beat in the whipped cream on low speed. Spoon into crust. Refrigerate for 2-4 hours. , Just before serving, arrange peaches and raspberries over filling. In a small saucepan or microwave, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges to serve. Refrigerate leftovers.

FREDERICKSBURG PEACH CREAM CHEESE TART

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.

PEACH MELBA TART

Steps:

• Peel and slice the peaches.
• Whisk together 1/4 cup of the sugar, the ascorbic acid, and 1 tablespoon of Signature Secrets or flour (or 1 1/2 teaspoons Instant ClearJel), then mix with the peaches and set aside. Roll the pie crust dough into a 14- to 15-inch circle to fit an 11- to 12-inch tart pan or baking dish. Place it into the pan.
• Stir together the cream, the remaining sugar and thickener, the egg, nutmeg and vanilla; spread over the bottom of the crust. Place the peaches onto the cream filling, arranging them in concentric circles. Spoon any juice from the bowl over the peaches. Fold the edges of the crust in toward the center.
• Bake the tart in a preheated 425°F oven for 20 minutes. Reduce the oven heat to 375°F; tent the edges of the tart with foil, and bake for an additional 30 to 35 minutes. Cool at least 20 minutes before serving. If pie won't be served right away, refrigerate it, and then bring to room temperature before serving. Just before serving, sprinkle with fresh berries and sugar. This is best served the same day.

2BLEU'S GEORGIA PEACH CREAM CHEESE TART

Steps:

• CRUST: Preheat oven to 350°F In tart pan layer phyllo sheets, spraying non-stick cooking spray in between the sheets of phyllo. Trim excess dough around pan and poke holes into phyllo with fork tines. Bake for about 10 minutes or until browned on edges. Let cool.
• CHEESE FILLING: Meanwhile mix sugar and cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
• FRUIT TOPPING: In medium saucepan, combine sugar and cornstarch. add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Remove from heat, stir in fruit and let cool slightly. Pour over cheese filling. Refrigerate 2 more hours. Serve with a dollop of whipped topping if desired.

PEACH TART

Steps:

• Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
• Cream the butter and sugar. Beat in the eggs.
• Sift or stir together the dry ingredients, then fold into the batter.
• Stir in the vanilla.
• Grease and lightly flour a 10-inch springform pan.
• Spoon 2/3's of the batter into the pan.
• Cover with the sliced fruit.
• Add remaining batter, spreading evenly.
• Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
• This tart will keep under refrigeration for 1 week, covered.

PEACH TART

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peaches, sugar and flour; toss to mix.
• Add lemon juice and stir to combine.
• On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
• Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter.
• The fruit will be stacked high but will reduce in volume as it cooks.
• Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
• Dot the top of the fruit with the butter pieces.
• Bake until the pastry is puffed and golden brown, about 30 minutes.
• Do not undercook.
• Cut into wedges and serve hot.

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

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.

PEACH AND CREAM CHEESE TORTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
• Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
• Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.