Cheese cream in the tart and top with fresh peach comporte. —Hidemi
Fresh Peaches, peeled
In This Recipe
Preheat the oven to 350 degrees F.
Make peach compote. Cut peaches in half and remove the seed. In a large sauce pan, put peaches, 1/2 cup of granulated sugar, 1 tablespoon of lemon juice and 2 cups of water. Bring to a boil. Reduce heat and simmer for 5-10 minutes. Let cool.
Make crust. In a bowl, cream 8 tablespoons of butter. Add 2 tablespoons of granulated sugar and 1 cup of flour. Mix well. Work with hands until dough almost holds together. Divide the dough into 6 and press lightly buttered muffin pan. Poke holes in bottom and side of crust. Bake for 15-17 minutes.
In the mean time, make cheese cream. In a bowl, beat 4 oz of cream cheese, add 1 tablespoon of granulated sugar, 1 teaspoon of lemon juice, 1 tablespoon of flour and 3 tablespoons of whipped cream Mix well.
In another bowl, combine 1 egg white and 1 teaspoon of granulated sugar. Whip until the stiff peaks are just formed and then add to the cheese cream
Pour the cheese cream into each crust and bake at 350 degrees F for 20-23 minutes. Let cool.
Spread 1 tablespoon of whipped cream on each tart and place 2 sliced peach compote on top.