Monday, June 13, 2011

Fresh Cherry & Peach Tart

***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 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!  :)

Bon Appetit!***

Fresh Cherry-Peach Tart
Adapted From: Blueberry-Peach Tart @

  • 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
1. Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool.
2. In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture comes together in a ball.
3. Press dough evenly over bottom and up sides of tart pan. Bake in a 350° oven until deep golden, 15 to 20 minutes. Let cool.
4. In a bowl, with an electric mixer on medium speed, beat cream cheese, sour cream, and powdered sugar until smooth. In another bowl, mix peaches with lemon juice.
5. Spread cream cheese mixture over bottom of pastry. Sprinkle mint on top, if using. Overlap peach slices in circles over cheese. Scatter cherries over peaches.
6. Put jam in a 1-cup glass measure and cook, uncovered, in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Brush over fruit.
7. Serve, or chill uncovered up to 1 hour. Remove pan rim and cut tart into wedges.

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