***I know it's officially summer when fresh, juicy peaches abound at all the farmers markets and groceries stores. Piled high into perfectly peachy piles, I can't possibly pass by them without stowing a few away in my grocery cart. This tart is a beautiful way to show off the season's prettiest fruit.
When my sisters were recently in town, one of Maranne's main missions was to find a tart pan, so we made a trip to Williams-Sonoma so that she could purchase a pan like my own. This recipe is the first one she tried when she got home, and the photo of her Blueberry-Peach Tart was so delicious-looking that I had to try it too!
She emailed the recipe to me, and within minutes I was in the kitchen! One of the only changes that I made was substituting the fresh blueberries for cherries. Now, I don't have something against blueberries, in fact they are one of my favorites! The truth is, I didn't have any fresh blueberries on-hand, so I had to use cherries instead. I first made the tart with peaches only and decided that it needed some color...to make it even prettier. That's when the cherries got to make their debut tart appearance.
I also made a few minor changes to make the recipe a little healthier. I used mainly whole wheat flour, fat-free cream cheese and light sour cream. I was still really happy with my healthier version, and it was surprisingly satisfying and still packed with flavor.
I did end up adding a good bit more flour than the recipe calls for (Maranne had this same problem). The tart dough just seemed really wet and didn't come together with the given amount of 1/4 cup. I simply added flour until I reached the correct consistency.
Thanks again, Maranne, for sharing such a great recipe! :)
Fresh Cherry-Peach Tart
Adapted From: Blueberry-Peach Tart @ myrecipes.com
- 1/2 cup pecan halves
- 1/4 cup whole-wheat pastry flour or all-purpose flour (see my notes above)
- 1/4 cup firmly packed brown sugar
- 6 tablespoons butter, cut into chunks
- 1 1/2 teaspoons vanilla
- 1 large egg yolk
- 1 package (8 oz.) cream cheese, at room temperature
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1/2 cup thinly sliced peeled firm-ripe white or yellow peaches or thinly sliced nectarines
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh mint leaves (optional)
- 1/2 cup cherries, rinsed, pitted and chopped
- 3 tablespoons apricot jam