I love peaches and this is one of my favorite desserts to make in the summertime. Doesn't it just say summer all over it?
Peaches and Cream Tartlets
For The Crust
1 1/4 cups all-purpose flour
1/2 cup cold butter, cut into small pieces
1/3 cup sugar
1/4 teaspoon salt
For The Filling
1 (8 ounces) cream cheese, softened
1/4 cup sugar
1 can sliced peaches in syrup (20 oz for large tart)
Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form. Transfer dough to a 9-inch round tart pan with a removable bottom. (I used mini tartlet pans).
With fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth. Spread into bottom of baked tart crust. If making tarlets, as shown in the photo, add a teaspoon or two of syrup from can to thin filling just enough to be able to pipe it into baked crust using a Piping bag or Ziploc bag with bottom corner snipped.
Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving. Serve with whipped cream and peach slices.
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