Peach & Cream Cheese Rustic Tart – Perfect for Summer Mornings
Ingredients
For the crust:
For the cream filling:
For the fruit topping:
Instructions
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Prepare the crust:
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- In a bowl, mix sifted flour with a pinch of salt.
- Add cold cubed butter and cut it into the flour using a knife or your hands until the mixture resembles wet sand.
- Add 100 g of ricotta or farmer’s cheese and mix until a dough forms.
- Wrap the dough in plastic wrap and place it in the freezer to chill.
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Make the cream cheese filling:
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- In a bowl, combine cream cheese, egg, vanilla, and sugar.
- Mix until smooth, then add the semolina and stir to combine. Set aside.
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Prepare the peaches:
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- Slice the peaches thinly and drizzle with the juice of half a lemon to prevent browning. Set aside.
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Assemble the tart:
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- Remove the dough from the freezer, place it on parchment paper, and roll it out to about 0.5 cm thickness.
- Transfer the dough (with the parchment paper) into a 22 cm tart pan. Press the dough evenly into the base and edges.
- Spread the cream cheese mixture evenly over the crust.
- Arrange the peach slices on top in a decorative pattern.
- Fold any excess dough from the edges over the fruit to form a rustic edge.
- Sprinkle the top with 1 tablespoon of sugar.
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Bake:
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- Preheat the oven to 180°C (350°F).
- Bake the tart for about 1 hour, or until the crust is golden and the filling is set.
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Cool & Serve:
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- Allow the tart to cool slightly before slicing. Serve warm or at room temperature, perfect with coffee or tea!
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