Thyme-Infused Peach Cream Cheese Tart
An almond shortbread crust filled with sweetened cream cheese, then topped with sliced fresh peaches and drenched in an orange thyme-infused glaze.
Ingredients
For the crust:
- ½ cup butter softened
- 1 large egg
- ¾ cups granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon almond extract
For the filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
For the topping and glaze:
- 2 - 3 large fresh peaches ripe yet firm
- ¾ cups granulated sugar
- 3 tablespoons cornstarch
- 1 cup orange juice
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 350 degrees.
- Set aside a tart mold with a removable bottom, preferably 9" wide bottom x 2" high sides.
- Cream together the butter, egg, sugar, and extract.
- Stir in flour and baking powder. Dough will be soft and crumbly.
- Press evenly into bottom and up sides of pan.
- Bake in preheated oven for 15 minutes. Remove from oven and let cool on wire rack.
- Mix together the cream cheese and sugar until smooth.
- Spread evenly into cooled crust.
- In a small saucepan, whisk together sugar, cornstarch, and orange juice.
- Add sprigs of thyme and stir over medium heat on stove top until mixture starts to boil.
- Continue stirring for one minute at full boil.
- Remove from heat. Discard thyme sprigs and set aside to cool.
- Meanwhile, peel and slice peaches evenly.
- Place slices on top of cheese mixture, overlapping beginning on outer edge.
- Continue working into the middle until all of the filling is covered with the sliced peaches.
- Slowly pour the glaze evenly over the peaches to cover.
- Chill in refrigerator at least 4 hours or overnight.
- Carefully remove from tart pan, cut , and serve.