Peaches and Cream Cheese Tart with Basil
Serves: Serves 12
  • Pastry dough:
  • 1¾ cup flour
  • ¼ cup whole wheat flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1½ stick cold butter, chopped into small pieces
  • ⅓ to ½ cup ice cold water
  • 1 box cream cheese, room temperature
  • 3 tablespoons confectioners sugar
  • 1 tablespoon flour
  • 5-6 peaches
  • 8-10 fresh basil leaves, sliced into thin strips
  • ⅓ cup sugar
  • 2 tablespoons cold butter, chopped into small pieces
  • ¼ cup apricot jam, warmed and strained
  1. Make the pastry dough.
  2. In the bowl of a food processor, blend the flours with the sugar and salt. Add the chopped butter and pulse a few times. With the processor running, slowly drizzle in the cold water, processing until the dough just begins to hold together. It will still be somewhat crumbly.
  3. Dump dough onto a clean surface, gather and press into a disk and wrap in plastic. Refrigerate dough until ready to roll out the tart, at least 30 minutes.
  4. Preheat oven to 400 degrees
  5. With an electric mixer, beat the cream cheese, confectioners sugar and flour until smooth.
  6. On a lightly floured surface, roll the dough into a rectangle, roughly 10x14 inches. Place the dough onto a parchment lined jellyroll pan or cookie sheet. Make a small rim around the dough by folding up a ½ inch edge all around the perimeter of the dough. (this helps keep the cream cheese in it’s place)
  7. Evenly spread the cream cheese onto the dough, and then refrigerate the tart while you slice the peaches.
  8. Cut the peaches in half, remove the pit and slice into thin wedges.
  9. Take the tart out of the fridge and arrange the peaches in a decorative pattern on top of the cream cheese. Scatter the basil over the peaches and then sprinkle the sugar evenly over the tart. Dot with small pieces of cold butter. Chill tart in refrigerator for at least 20 minutes.
  10. Bake tart for approx 40-45 minutes, until pastry is baked all the way through and peaches are caramelized and browning. (test it by carefully lifting a corner of the tart to check that the pastry is done on the bottom).
  11. Paint the top of the tart delicately with warmed, strained apricot jam.
  12. Cool, slice and eat with your hands like a pizza. Or serve with vanilla ice cream, in which case you’ll probably want a spoon.
Recipe by Seasons in Vermont at