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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.
5 from 1 vote
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dessert, Tarts


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


  • 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.
Keyword peaches