Peach cream cheese tart

This delightful Peach Cream Cheese Tart is a light summer dessert that showcases gorgeous summer peaches which are baked to perfection into a creamy cheese filling,layered over a tender crust.

My goal for this summer is to enjoy seasonal fruit to the fullest,eating them whole as snack,roasting,poaching,cooking and baking with them.
We currently are at the peak of peach and nectarine season here in Portugal,which unfortunately is just too short😞hence i'll try to take full advantage of it before plum season takes over,and i hope you won't mind if in the upcoming weeks more peach recipes will come your way.

Now let's talk tart!I can be wrong but i think one of the most popular recipes that involve fresh fruit is a tart or galette,right?😔 At least in our house is because it's an easy and tasty dessert where the natural flavor of the fruit always shines through,besides it's a lovely way to use leftover fruits.
For this tart i used a Pâte Sucrée dough which is more tender and crumbly rather than flaky but if you prefer a crispy dough use this recipe instead.
The crust is first baked then filled with cream cheese and topped with fruit,after that returns to oven and is baked again until the fruit is tender and toasty,golden brown on top.You can choose any stone fruit for this tart or just your favorite fruits of the season.Also if you want to make it quicker then use my walnut crust and turn it into a galette,you will save 30 minute but won't skimp on taste😉.

Prep Time: 
Chilling time: 20 Minutes

Cooking Time: 65-75 
Yield: 6-8 portions


Pâte Sucrée:
  • 200g all purpose flour,sifted
  • 90g unsalted butter,room temperature
  • 50g caster sugar
  • 1 egg
  • pinch of salt

  • 1 large egg
  • 350g full fat Philadelphia cheese
  • 50g caster sugar
  • 1 teaspoon vanilla extract
  • 4 medium peaches(ripe but firm),peeled,cored and cut into slices
  • 50g caster sugar
  • 2 tablespoons cornstarch
  • 1teaspoon vanilla sugar
  • maple syrup,apricot jam or powdered sugar for finishing


Pâte Sucrée:
  • In a large bowl,whisk butter,salt and sugar with a wooden spoon until smooth.
  • Add the egg and mix until completely incorporated.
  • Add the flour and mix with the spoon until the dough comes together.
  • Cover with plastic wrap and place in the freezer for 15-20 minutes until firm.
  • After that time,great the dough into a 22 cm fluted tart mold,then with your fingers gently press the dough evenly into the folds.

  • Chill for 30 minutes and meanwhile turn your oven on at 190ºC/374ºF(convection/fan forced mode)
  • Once chilled,line the dough with parchment paper and fill with baking beans or rice.
  • Bake at 190ºC/374ºF for 15 mins then remove the beans and return to the oven for another 10 min. until lightly golden brown.Allow to cool completely before filling.

  • In a medium bowl,whisk the egg,cream cheese,sugar and vanilla for approx. 1 minute,until smooth .
  • Put the peaches in a medium bowl and toss with the sugars and cornstarch.The peaches will release some juice,don't throw it away.
  • Spread the filling evenly onto the bottom of the crust then top with sliced peaches arranged in a rosette pattern. Pour the juices over the peaches and bake in the oven at 175ºC/347ºF for 40 to 50 minutes until the peaches are tender and toasty on top and the crust is golden brown.

  • Once baked,remove from the oven and immediately brush with maple syrup or apricot jam,or dust with powdered sugar.
  • Let it cool completely in the pan then cut into wedges and serve.It's the best eaten the day it is made.Leftover can be stored in the refrigerator,in an airthight container for one day.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @violeta.pasat ,hastag #theladyinjeansbakes or leave me a comment below!