St. Anne Summer Peach Tart
Servings: 12 people
Ingredients
Crust
- 1 ¼ C all-purpose flour
- ¼ C granulated sugar
- ¼ tsp salt
- ½ C butter cold
- 3 tbsp ice-cold water
Filling
- 8 oz cream cheese
- ¼ C sour cream
- 2 tbsp honey
- 1 tsp vanilla
- 1 large egg
- 3 peaches thinly sliced
Instructions
- Begin by preheating the oven to 350 F.
- To make the crust, combine the flour, sugar, and salt then cut in the cold butter using a pastry cutter or a food processor until the you have a crumbly consistency and no piece of butter is larger than the size of a pea. Add in the water and mix until a dough forms. If needed, add more water one tablespoon at a time.
- Roll the dough out (chill if needed so that it is workable without falling apart) and place it in a pie dish to bake for 15 minutes at 350 F. Remove the crust from the oven and allow it to cool.
- Meanwhile, combine the cream cheese, sour cream, honey, vanilla, and egg in a sauce pan over medium heat, stirring constantly until thickened into a custard. Be careful not to let the mixture boil. This should take about 10 minutes.
- Pour the custard into the pie dish and place in the fridge. Thinly slice the peaches and decorate over top of the custard and serve.