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Creamy Peach Tart with Almond Crust

July 14, 2011

Looking back now, I really am not sure what came over me Saturday night. After a day filled with picking, syrup making and recovering, I sat down to enjoy the issue of Food and Wine that just graced the presence of my mail box. About 1/2 way in what do I find, but a blurb about Alice Waters, accompanied by 3 recipes for fresh peaches…..

Somehow I couldn’t help myself. 

(adapted from Food & Wine)

2 cups vanilla wafer cookies (Nilla wafers anyone? hadn’t had these suckers in years..)
1/2 cup roasted almonds
6 Tbs sugar
4 Tbs melted butter
8 oz cream cheese
1/4 cup sour cream
1 egg
2 medium peaches, pealed and cut into wedges

Preheat the oven to 350 degrees.
In a food processor combine cookies, almonds and 2 Tbs of the sugar. Process until fine. Add melted butter and pulse until mixture is moist and well combined. Press the crumbs into the bottom of and slightly up the side of a springform pan. Bake for 10 minutes.

While the crust is baking, wipe out the food processor. Add cream cheese, sour cream, egg & 2 Tbs of sugar. Process until smooth. When the the crust is finished baking, pour the custard mixture into the crust and bake for 15 minutes, until set. 

Let the tart cool, either on the counter (or in the freezer if you are impatient and hungry like me)

In a bowl toss the peaches with the remaining 2 Tbs of sugar. Arrange the peaches on top of your cooled tart. Remove ring. Eat.

I was impatient and had to have a piece assoonashumanlypossible. But if you can stand it I definitely recommend eating the next day. The tart will have solidified a bit more, the peach juice will have settled in a bit – 2 thumbs up.

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