Here in Utah, its time for ripe peaches. Since peaches are so good, I thought that it probably wouldn’t be too hard to make something good out of peaches. I looked through all my cookbooks, and spent a while searching online before deciding on a recipe. The recipe I chose was “Peaches and Cream Tart” from the pink Better Homes and Gardens cookbook. It was delicious!
What is a tart? I didn’t know the formal definition either, but according to Wikipedia: it’s a type of pie, with an open top. From other tarts I’ve seen, I would say they’re usually made with fruit and are usually thinner than a pie too. Here’s a pic to illustrate:
Note: The recipe called for a crust made of coconut macaroon cookies, but my wife doesn’t like coconut, so I made a graham cracker crust instead (recipe is below, and skip the first 3 ingredients of the Tart recipe)
Peaches and Cream Tart
from Better Homes and Gardens, page 413
Ingredients
9 Soft coconut macaroon cookies, crumbled (2 Cups)
1 Cup (4 oz) ground pecans
3 Tablespoons butter or margarine, softened
1/2 Cup whipping cream
1 8-oz package cream cheese, softened
1/3 Cup sugar
2 Teaspoons orange juice (or dark rum)
1 Teaspoon vanilla
1/4 Teaspoon almond extract
2-4 Medium peaches, peeled, pitted, sliced
2 Tablespoons lemon juice
1/2 Cup fresh raspberries
1/4 Cup apricot preserves
2 Teaspoons honey
Directions
- Chill a medium mixing bowl and the beaters of an electric mixer. Meanwhile, for crust, in a bowl stir together cookie crumbs, pecans, and butter. Press mixture onto bottom and sides of a 10- to 11-inch tart pan with a removable bottom or into a 12-inch pizza pan. Bake in a 350F oven until golden, allowing 15-18 minutes for tart pan and 12-15 minutes for pizza pan. Cool on a wire rack.
- For filling, in the chilled bowl beat whipping cream with a mixer on medium speed until soft peaks form; set aside.
- In a small mixing bowl beat cream cheese and sugar with an electric mixer on medium speed until fluffy. Add OJ, vanilla, and almond extract; beat until smooth. Gently fold in whipped cream. Spoon mixture into cooled crust; spread evenly. Cover and chill 2-4 hours.
- Before serving, toss peach slices with lemon juice. Arrange peaches and raspberries on filling.
- For glaze, in small saucepan, combine preserves and honey; heat and stir until melted. Snip any large pieces of fruit in the glaze. Strain if desired. Carefully brush or spoon the glaze over fruit.
- To serve, remove side of tart pan. Transfer tart to serving platter. Cut into wedges.
Note: To grind pecans, process or blend the nuts 1/2 Cup at a time in a food processor or blender until finely chopped. Be careful not to over process or the nuts will form a paste.
Graham Cracker Crust ( BH&G pg 418)
Ingredients
1/3 Cup butter
1/4 Cup sugar
1 1/4 Cups finely crushed graham crackers
Directions
- Melt butter; stir in sugar. Add crushed crackers; toss to mix well. Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form an even crust. Chill about an hour or until firm. (Or bake at 375F for 4-5 minutes or until edge is lightly browned. Cool on wire rack before filling.)
I think it turned out quite picturesque and tasted very good too. Its similar to cheesecake, but not very strong cream cheese flavor and creamy instead. I think the peaches, raspberries, and apricot flavors keep your taste buds from getting bored with any single flavor.
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