Cream Cheese Peach Tart Recipe

Beat butter, 3/4 cup sugar, and 1-1/2 teaspoons vanilla extract at medium speed with an electric mixer until creamy; add 1 egg beating until blended. Stir in 2-1/2 cups flour.

Press into bottom and up sides of a lightly greased removable bottom 11-inch tart pan, trimming excess pastry; cover and chill 1 hour.

Beat cream cheese and 3/4 cup sugar at medium speed until creamy; add remaining egg and remaining 2 teaspoons vanilla, and beat until blended. Add remaining 1/4 cup flour, and beat until blended. Spread into pastry shell.

Toss together peach slices and remaining 1/4 cup sugar; arrange peach slices over cream cheese mixture. Bake at 400 degrees for 35 to 40 minutes or until set. Cool on a wire rack.

* Substitute 1 (16-ounce) package frozen peach slices, thawed, for 4 fresh peaches, if desired.