Peach tart… yum, glazed with lemon curd, resting within cream cheese & ricotta. A bit of Nirvana!

Aug 6, 2020


Because requests poured in wanting to know how to make the above pictured peach tart, this is my spin & adaptation!
Make your pie crust or use quality frozen pie shells, roll out & place on parchment paper lined baking sheet or into a deep dish pie plate.
Filling: 1/2 cup whipped cream cheese, 1/2 cup ricotta cheese, 2 tablespoons sugar, 1 egg yolk (reserving the egg white) 1 teaspoon of vanilla. If you like texture, add in some crushed raw almonds & blend all together.
Thinly slice your fruit of choice: peaches, nectarines, plums, apples.
Place filling on pie dough, spreading out in a circular shape, leaving a good inch of dough edge to roll up over the fruit & cheese mixture.
Next place fruit slices on top, roll up edge of pie crust & brush with egg white.
Bake in a 400 oven for about 30-35 minutes, until pie crust edge is golden. Remove from oven, partially cool, & glaze top with lemon curd!
Bon appetite to lip smacking scrumptiousness! Super simple! : )