Fredericksburg Peach Cream Cheese Tart

By AzWench

Ingredients

• Lemon Zest Tart Crust:
• 2 cups flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 teaspoon lemon zest
• 2/3 cup chilled unsalted butter
• 1 large egg, lightly beaten
• 1/4 cup chilled heavy whipping cream (more as needed)
• Cheese Filling:
• 8 ounces cream cheese, at room temperature
• 1/2 cup sugar
• 1/2 cup mascarpone cheese
• 1 tablespoon vanilla
• 2 large eggs
• 1/2 cup flour
• 1/4 teaspoon salt
• Fruit Topping:
• 2 teaspoons ground cinnamon
• 1/2 cup sugar
• 5 large fresh peaches, pears, or apples (5 to 6)
• Glaze:
• 1/3 cup apricot jam
• 3 tablespoons brandy
• 3 tablespoons water

Preparation

Step 1

To Make the Tart Crusts: Using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest in a large bowl on low speed about 30 seconds. Cut the chilled butter into 1/2-inch pieces. Add the butter to the flour mixture and combine on low speed about 1 to 1 1/2 minutes, until the mixture looks crumbly, with bits of dough the size of dried peas.

Whisk the egg with the cream and add to the flour mixture, mixing on low speed until the dough is just combined. Continue mixing for 10 seconds longer. If the dough is too dry to form a ball, add more cream, 1 tablespoon at a time. Gently mold the dough into a disk, wrap in plastic wrap, and refrigerate for a least 1 hour.

Roll the dough out to 1/8-inch thickness on a generously floured flat surface. Fold it over the rolling pin and gently transfer the dough to a 10-inch tart pan. Press it lightly into place.

Preheat the oven to 375 degrees.

To Make the Filling: Using a mixer fitted with a paddle attachment, beat the cream cheese and sugar in a large bowl on medium speed until fluffy. Add the mascarpone and vanilla and beat on medium speed until combined. Add the eggs and beat on medium-high for about 1 minute. Add the flour and salt; mix on low speed until combined. Spoon the cream cheese mixture into the unbaked tart crust.

To Make the Fruit Topping: In a medium bowl, stir the cinnamon and sugar together until combined. Peel and pit the peaches, or peel and core the apples and pears, and cut them in half. Score the outside of each half diagonally from top to bottom, starting at the top left corner and making 3 evenly spaced lines at the bottom right corner. (Score only 7 halves. The remaining fruit will be diced later.) Repeat with three scores, starting at the top right corner and extending to the bottom left. Coat the fruit in the cinnamon-sugar mixture. Arrange 6 halves around the outer edge of the pie. Place the seventh half in the center. Cut the remaining fruit in 1/2-inch dice and coat with the remaining cinnamon-sugar mixture. Spoon diced fruit into the spaces between the fruit halves so that the cream cheese filling is completely covered.

Bake for 50 to 55 minutes.

To Make the Glaze: About 10 minutes before the tart is finished baking, stir the apricot jam, brandy, and water together in a small saucepan set over medium heat. Continue heating until the mixture thickens slightly, about 5 minutes. Cool for about 5 minutes.

Remove the tart from the oven and brush the glaze over the top. Let cool at least 1 hour before serving. When completely cool, this tart may be tightly covered and refrigerated for up to 2 days. Serve at room temperature.

Note: When the local peaches ripen in spring, I top this showstopping tart with peaches. When apples and pears reach their peak in the fall, I use them instead. The fabulously rich cream cheese filling never changes. And no matter what the season, my customers happily devour thick slices of it.