Peaches and Cream Tart | Midwest Living

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Peaches and Cream Tart

Peaches and Cream Tart

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  • Makes: 9 servings
  • Yield: 1 9x11-inch tart
  • Hands On 25 mins
  • Total Time 2 hrs

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Rather than hide gorgeous, peak-season peaches under a piecrust, line them up in sunny formation on an easy base of purchased puff pastry and sweetened cream cheese. We arranged our peaches in stripes, but you can spread them out rustically if you prefer.


  • 2 -3 medium peaches, halved, pitted and thinly sliced
  • 1 tablespoon lime juice
  • 4 tablespoons sugar, divided
  • 1 frozen puff pastry sheet (1/2 of a 17.3-oz. pkg.), thawed
  • Whipping cream
  • 3 ounces cream cheese, softened
  • 3 tablespoons sour cream
  • 1/2 cup whipping cream
  • 1 teaspoon lime zest


  1. Place peach slices in a shallow dish. Zest lime; set aside. Drizzle peaches with lime juice and sprinkle with 2 tablespoons of the sugar. Chill, covered, until ready to serve, up to 2 hours.
  2. Preheat oven to 400 degrees . Unfold pastry onto a floured piece of parchment and roll into a 9x11-inch rectangle. Using a paring knife, score a 1/2-inch border around the edge. (This helps the edge puff more than the center, creating a rim for the tart.) Prick pastry with a fork. Slide pastry (on the parchment) onto a baking sheet. Brush pastry lightly with cream and sprinkle with 1 tablespoon of the sugar. Bake for 15 minutes or until puffed and golden brown. Transfer to a rack and cool completely. (Pastry can be made a few hours ahead.)
  3. In a medium bowl, beat cream cheese, sour cream and remaining 1 tablespoon sugar with an electric mixer on medium speed until combined. Add 1/2 cup whipping cream and beat until thickened.
  4. Spread cream mixture over center of tart. Arrange fruit over cream mixture. Drizzle fruit with any accumulated juice in dish, and sprinkle with zest. Serve within 20 minutes.

Nutrition Facts

(Peaches and Cream Tart)

Servings Per Recipe 9, vit. C (mg) 3, carb. (g) 22, Niacin (mg) 1, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 33, Thiamin (mg) 0, sat. fat (g) 8, Riboflavin (mg) 0, fiber (g) 1, sodium (mg) 110, sugar (g) 9, Potassium (mg) 112, Polyunsaturated fat (g) 2, Folate (µg) 25, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 20, pro. (g) 3, calcium (mg) 29, cal. (kcal) 277, vit. A (IU) 480, iron (mg) 1

Comments (2)

crichton1 wrote:
Midwest Living here! Thanks for catching that; we'll update the recipe ASAP. Should be 400 degrees.

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