Sunday, August 5, 2012

Peacharine Cream Cheese Tart

This is a regular scheduled interruption from the British postings. All right I will admit I'm pretty good at math but when it comes to conversions, I need extra practice. Oh, these British recipes are giving me some practice. When I have mastered some recipes by remaking them, I will have some delicious recipes to share. 
At least, I had no problem making this delicious cream cheese tart. This recipe was picked by Emily of A Gilt Nutmeg for the Pastry Queen Project. I know it came out pretty good when my husband told me that he doesn't normally like peaches but this tart is oh so good. He ate two. (This is how I get my husband to eat fruit occasionally.) Now, you can easily substitute another type of fruit for the topping like apples or pears. I actually used peacharines instead of peaches. I think only half of each peacharine made it into the dessert. Oh, how I love peaches and nectarines but peacharines are the best of two loves.
Peacharine Cream Cheese Tart
Lemon Zest Tart Crust:
2 cups all purpose flour
1/2 tsp salt
1/3 cup sugar
1 tsp lemon zest
11 Tbsp chilled unsalted butter, cut into 1/2 inch pieces
1 egg
1/4 cup heavy cream, chilled

Cheese Filling:
16 oz. cream cheese, softened
1/2 cup sugar
1 Tbsp vanilla extract
2 eggs
1 tsp lemon zest
1/2 cup all purpose flour
1/4 tsp salt

Fruit Topping:
2 tsp ground cinnamon
1/2 cup sugar
5 large peaches, sliced thin

1/2 cup apricot jam
1/4 cup water

To make the tart crust:
  1. In a food processor, add the flour, salt, sugar, and lemon zest.
  2. Pulse the flour mixture for about 30 seconds.
  3. Add the chilled butter and pulse about 20 times. The mixture should look crumbly with bits of dough the size of dried peas.
  4. In a small bowl, whisk the egg and heavy cream together.
  5. Slowly, add 1/2 of the beaten egg mixture to the food processor while it is running. Continue to slowly add more egg mixture if needed until the dough forms a ball. (I only had to use 1/2 of the egg mixture.)
  6. Pat the dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour.
To make the filling:
  1. In a mixer, cream the cream cheese and sugar until fluffy.
  2. Add the vanilla and eggs. Beat for 1 minute on medium high speed.
  3. Add the lemon zest, flour, and salt. Mix until incorporated. Set aside.
To assemble the tart:
  1. Preheat oven to 375 degrees F.
  2. Take the dough out of the refrigerator. 
  3. Roll the dough to 1/8 inch thickness.
  4. Using a large glass or biscuit cutter, cut out 4 inch circles.
  5. Add the circles to a muffin tin and form the dough into the cups.
  6. Add about 3 Tbsp cream cheese mixture into the center of each dough cups. Place in the refrigerator until needed.
To make the fruit topping:
  1. In a medium bowl, combine the ground cinnamon, sugar, and sliced fruit.
  2. Top each cream cheese mixture with the sliced fruit. 
  3. Bake the tarts for about 30 to 40 minutes. The tart crust should be golden brown.
To make the glaze:
  1. About 10 minutes before the tarts are done baking, combine the apricot jam with the water. Set aside until needed. 
To complete the tarts:
  1. Remove the tarts from the oven and brush each tart immediately with the glaze.
  2. Allow the tarts to cool for at least 1 hour before serving.
  3. When cooled, cover tightly and refrigerate for up to 2 days.
  4. Serve at room temperature.
Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.
Did you already know...
-Peacharines are an hybriad of a peach and a nectarine.
-The peacharine has minimal fuzz with a milder taste than a peach.
-Peacharines are high in Carotene and Vitamin C.

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