Peaches and Cream Tart

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.

Preheat oven to 400°. 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.)

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.

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.