CREAM CHEESE-PEACH TART
 
Prep: 40 minutes 
Chill: 1 hour 
Bake 40 minutes 
 
1 cup  unsalted butter, softened
1-3/4 cup  sugar, divided
3-1/2 tsp  vanilla extract, divided
2 large  eggs, divided
2-3/4 cup  all-purpose flour, divided
2   8ounce packages cream cheese, softened
4   fresh peaches, peeled and sliced*
 
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. 
Yield 1 (11-inch) tart. 
 
*Substitute 1 (16-ounce) package frozen peach slices, thawed, for 4 fresh 
peaches, if desired. 
 
 
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(ID: 80836) Mirror: rec.food.recipes: Thu, Aug 15, 2002


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