Tara of Smells Like Home is hosting this week’s Project Pastry Queen: Fredericksburg Peach Cream Cheese Tart. Things were so busy around here this week that I wasn’t sure I’d get to it. But it’s a cheesecake in tart form, topped with peaches. And we don’t really run from cheesecake or peaches around here
I made a few changes to the recipe out of necessity (read: not making a 3rd trip to the grocery store in one day):
- I used a 9.5 inch tart pan so I only made half the filling.
- I used 1 large peach, cut into 16 slices. I wished I had doubled up on the peaches by doing thicker slices. You can never have too many peaches!
- I skipped the egg and cream in the pie crust (I know, I know… I’m almost ashamed) and just added enough water to get the dough to come together in the bowl. Somehow I was out of cream (that almost never happens). But to make up for it, I made homemade pop tarts out of the leftover dough
My husband declared it a winner by suggesting that we bring it to the next family event. I think it would make a fantastic fall dessert with pears or apples. Head on over to Smells Like Home for the full recipe. And check out the rest of the Project Pastry Queen blogroll for other interpretations of Fredericksburg Cream Cheese Tart Happy baking!