Peach Tart

by Liz on July 26, 2011

peach tart

I am one of those tattoo-less people who sit around thinking about what my potential first tattoo might be. I recently had the epiphany that it should be a peach. I love peaches. They are hands down, my favorite fruit. It’s probably weird to want a tattoo of a peach, so we’ll see what happens.  Usually by mid-July in North Carolina, ripe peaches are everywhere, from your local farmers market to the closest grocery store to your house where you’d rather not shop except for maybe late night snacks. I will make a exception because even at the less-than-great grocery stores, the ripe peaches are nearly always local and cheap. They are also my reward for putting up with these never-ending days of 100+ degree temperatures. I know most of the country is melting right now, so while you do have to bake the crust on this tart, the rest of it is assembled unbaked.

gingersnaps! gingersnaps!

And now, since it’s been so hot out for so long that I don’t have much mental energy left (unless you mean the kind that involves sitting around with friends drinking margaritas), I’ll just let the pictures do the talking. Please make this tart.

gingersnaps and butter gingersnap crust
peaches, lemon zest sliced peaches

No, seriously make this tart.

yum

That is, if you can stop yourself from stopping at this point and licking all the filling off the beaters.

peach tart

Peach Tart
Adapted from Smitten Kitchen, who adapted it from Bon Appetit.

Just a few notes:

The first time I made this, the crust turned out perfect. The last two times I used the 365 brand gingersnaps, and got a much chewier crust, for whatever reason. Still delicious, but much more caramel-like. I’ll probably go back to using the kind you find in the regular stores that come in that brown 1-lb. bag. Another note about the crust: When you bake it, it will seem like it’s not done, even though it is, because it’s still soft. I’d recommend taking it out when it changes color, whether or not you think it’s finished. Once it cools down, it will be.

The peaches: The original recipes call for nectarines. You can certainly use either nectarines or peaches; it’s really your preference. Just make sure they’re ripe without being mushy.

Ingredients:

Crust:

9 oz. gingersnap cookies, or 3 1/3 cups of broken up cookies. (I used my handy stripy kitchen scale to weigh them.)
6 tablespoons melted butter

Filling:

8 oz. container of mascarpone cheese
6 oz. cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
zest of one lemon (you can use less than this, but as we all know, I love lemon.)
1/4 teaspoon vanilla extract

Topping:

4 medium-sized ripe peaches, sliced into about 12 slices per peach
1/4 cup warm apricot jam (original calls for peach, but apricot is easier to come by, and also, I love it.)

Preparation:

Preheat oven to 350 degrees.

Blend the gingersnaps and melted butter in a food processor until finely ground and everything is moistened. Place the cookie mixture in a 9-inch tart pan, pressing down and against the sides until everything is of a uniform thickness. The back of a spoon or flat bottom of a glass works well for this. Bake in oven for about 8 minutes, or until color starts to darken. When you take it out, the sides may have fallen, so just use the back of a spoon to even everything out again, and let cool completely.

For the filling, beat the mascarpone, cream cheese, sour cream, sugar, lemon zest, and vanilla together until everything is well combined and creamy. Try not to eat too much of it. Cover and refrigerate for two hours, or use right away for a slightly softer consistency (which is what I did because I’m impatient.) Spread the mixture evenly into the cooled crust. Place the sliced peaches in circles, slightly overlapping them, until they cover the mixture completely. Lightly brush the warmed apricot or peach jam over the top of the peaches. It probably will not take all the jam to do this. Garnish with fresh mint.

The tart will keep refrigerated for about 3 days, but we all know it won’t last that long.

{ 10 comments… read them below or add one }

mom August 15, 2011 at 7:28 pm

this is certainly tempting! the grocery store I normally go to has the best peaches now…free stone too! so easy to pit. As for the tattoo…just make sure you keep in the family ;-)

R. Grace August 10, 2011 at 1:10 pm

Looks delicious! I tried to make fuzzy navel cupcakes and the peaches didn’t last very well - they got all shrively and gross after about 12 hours. Does keeping it in the fridge or lemon juice help keep them fresh-looking? Or should one just eat fresh fruit products right away?

Liz August 6, 2011 at 10:25 am

Colleen: I use a sharp serrated knife and a gentle hand. I also think you need to make a point not to buy any peaches that say the word “cling” in the name, which I learned the hard way earlier this summer. But basically I cut a big circle around the peach (top to bottom), all the way to the pit, then just twist until it comes in half. Then I cut another big cut around the side that still has the pit in it (top to bottom again), twist a little, and then you have a quarter peach with the pit in it that you can easily take out. I cut each quarter peach into 4 slices.

Food Jaunts: I’m not sure about a mango tart, though my husband would be the first one in line to try it. =) I think it could work, but probably with a different base. I don’t think of mangoes going with dairy products as well as peaches do.

Colleen August 5, 2011 at 2:55 pm

I just had a basket full of peaches last week and was wondering what I could do with them! I wish I had seen this sooner. I guess that gives me a good excuse to run down to the farmers market and pick up another batch.

The pictures are beautiful! How do you get your peach slices to look so uniform? Mine never look that neat. I make a mess when I try to pit the peach and they never look “display-worthy”

I love Food Jaunts idea of a mango tart, I wonder if it would taste right. I love mango desserts.

Food Jaunts August 1, 2011 at 12:22 pm

Your tart looks amazing! I wonder if I could a sliced mango with pineapple jam variation would work?

bakerbynature August 1, 2011 at 5:47 am

What a gorgeous Summer tart! I too am ink free, but I don’t see that changing; Needles freak me out, man.

Clare July 30, 2011 at 3:59 pm

What a stunning creation! This tart really appeals to me, I’m going to give it a try. Actually, anything with mascapone generally appeals to me!

Liz July 26, 2011 at 7:58 pm

Courtenay: as long as you use a serrated knife, you’re fine! I found a nice Wustof one at Marshalls for cheap.

Maureen: I guarantee you once you eat it, all concerns about prettiness will fly out the window, and you and whoever else will be sitting on the couch with the tart on the coffee table, just eating it right off of the plate with a couple of forks.

Maureen July 26, 2011 at 7:19 pm

This tart is too beautiful for you to eat, I’m sure. I’ll be happy to do it for you though. :) It looks divine!!

courtenay July 26, 2011 at 4:42 pm

ummm, yum!!! i can’t get over how perfectly you’ve sliced those peaches. mine would not turn out like that!

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