Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Cream Cheese Peach Tart
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- #44200
This peach tart stands out with its creamy filling and fresh peach topping, nestled in a buttery crust. It is perfect for home bakers seeking to impress without too much effort.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup unsalted butter, softened
1 3/4 cup sugar, divided
3 1/2 teaspoons vanilla extract, divided
2 large eggs, divided
2 3/4 cups all-purpose flour, divided
2 packages (8 ounce size) cream cheese, softened
4 fresh peaches, peeled and sliced*
directions
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 F 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.
added by
xbsiulelx
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
pretty tasty, but crust is quite thick and I would pre-bake it for a few minutes before putting in the cream cheese layer; using fresh peaches I would use less sugar and not sure if you were to put the juice on the top w/peaches, it dripped over quite a bit.