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Serves
8 as a pie or 10 or more as a tart
Author Notes
I played around making different fillings for tarts and pies this past week (I don't remember the last time I ate so many peaches!). I finally decided on a fresh peach pie with a cream cheese base. As I was about to pour the cream cheese filling into the crust, I spied a jar of Nutella sitting on the counter that I hadn't yet put away into the pantry. Hazelnut spread, cream cheese and peaches? Ah ha! (By the way, I have a lot of Ah ha! moments.) I loved it as a pie, but it has a lot of filling. So I thought why not see how it works as a tart. And goodness gracious, it works both ways. So if you love a lot of filling, fix it as a pie. If you like less filling and want to serve more people, fix it as a tart. (Please ignore the handwritten crust notes in the pie photo; some of the measurements were edited after I took the photos!) —Susige
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Ingredients
- Pecan Nut Crust
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1 cup
All Purpose Flour
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1 cup
Peans, halved
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1/2 cup
Butter, cold - sliced + extra butter for buttering pan
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1/2 cup
Brown Sugar
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1 teaspoon
Cinnamon
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1/2
jar or so of Nutella Hazelnut Spread
- Cream Cheese Filling with Peach Greek Yogurt
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8 ounces
Cream Cheese, cold
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12 ounces
Chobani Peach Greek Yogurt (or Vanilla Greek Yogurt if you can't find Peach)
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5-6
Fresh Freestone Yellow Peaches, Peeled and Sliced
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8 ounces
Peach Preserves, melted and slightly cooled
Directions
- Pecan Nut Crust
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Set oven to bake at 375 degrees.
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In either a glass pie pan or a large tart pan (choose pie if you like a lot of filling; choose tart if you like less filling), liberally rub bottoms and sides with butter. Set aside.
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In a food processor, add all the ingredients EXCEPT the Nutella and process on pulse until it looks like sand. It won't take long, just a minute or two if that.
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Pour crust mixture into your choice of pan. Then using your knuckles, start pushing down and across into the rim to form a crust. It will be a thicker crust on the pie than on the tart.
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Bake for 20 minutes. Remove from oven and let cool for five minutes.
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After five minutes or so, spread 1/2 a jar (or more to taste) of Nutella onto the bottom of the still warm crust and up the sides. Then set aside to finish cooling while you make the filling.
- Cream Cheese Filling with Peach Greek Yogurt
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In a food processor, add the cream cheese and the peach Greek yogurt. Process until smooth and creamy.
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Add the cream cheese mixture on top of the Nutella layer and smooth to the edges of the pan.
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Add the sliced peaches to the top of the pie/tart in a circular pattern. I usually start at the outside and work my way in, but that's just me. You will probably use more peaches on the tart than on the pie.
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After decorating with the peaches, swirl the slightly cooled and melted Peach Preserves over the top of the whole pie or tart to glaze.
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If you eat it immediately, it will probably run slightly but it won't affect the taste at all! For a firmer texture, refrigerate for several hours or overnight. Enjoy!
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