Creamy Peach & Honey Tart
Updated: Jul 9, 2020
July 5 2020
With the heat of summer comes some of the most delicious fruit of all times: melons, cherries, berries of every type, plums, nectarines, and peaches. And, there are so many wonderful recipes that make great use of these summer fruits. Like this beautiful creamy peach & honey tart.
Built on a base of graham cracker crumbs and a creamy filling of cream cheese, Greek yogurt and honey, the peaches are beautiful sculpted around the tart to create a stunning but simple summer dessert.
Be sure to use ripe, but firm peaches. If they are too soft, they won't stand up nicely and they will release too much juice, creating a soggy crust.
The pie crust and filling can be made in advance and frozen. Simply add the fruit after it's defrosted. This makes for such an easy dessert. Feel free to use different fruits, as well. Berries, nectarines and plums all are wonderful choices!
Makes: 6 Servings
Prep Time: 5 minutes Cook Time: 1 hour 10 minutes
Total Time (not incl refrig time): 1 hour 15 minutes
12 graham cracker sheets, crushed into fine crumbs
6 tbsp unsalted butter, melted
1 8 oz. package cream cheese, softened
1/4 cup Greek yogurt or sour cream
2 tbsp honey
1 tsp vanilla extract
1 large egg
2-3 firm, ripe peaches, thinly sliced
Preheat the oven to 350°F. Combine graham cracker crumbs with butter in a medium bowl. Press crumb mixture into the bottom and up the side of a 9-inch springform or tart pan. Bake crust for 10 minutes. Remove from oven; set aside.
In a medium bowl, mix cream cheese, yogurt, honey, vanilla, and egg until smooth. Pour into crust and bake for 15 minutes. Let cool slightly then loosely top with plastic wrap. Place in freezer to chill for at least 15 minutes.
Arrange peach slices over custard, working from the outside in. Remove tart from pan, cut into wedges and serve.
Chef's Note: Instead of peaches, top with strawberries, blueberries, kiwi, mangoes, or your favorite fruit!
Tart can be frozen up to 4 days ahead of serving. Add fruit just before serving.
Recipe adapted from Food & Wine