This post comes to us courtesy of food writer and editor James Schend, blogger at Dairy Freed.
When I was growing up, the peach tree in my grandmother’s backyard would produce so many peaches that my mother and whoever else was around would spend days peeling and slicing peaches for dozens of pies and gallons of jam. Ever since then, peaches have been my favorite fruit. When the short season hits I take full advantage of it: I stir peaches into my oatmeal, grill them for a side dish and make numerous cobblers, tarts and pies.
Since peaches are just starting to come in season I thought I’d make something a little “fancy” with the first of many peach purchases. The only question now is what to make next!
Peach and Blueberry Cheesecake Tart
This tart is very adaptable to your personal tastes. For a spicier crust, try substituting crushed gingersnaps for the graham crackers.
2 cups crushed graham crackers
1/4 cup melted butter or margarine
There are many great products to help those who suffer from lactose or gluten intolerance. You can use gluten-free graham crackers or dairy-free cream cheese and sour cream with great results in this recipe.
1 (8-ounce) block reduced-fat cream cheese, softened
1/3 cup reduced-fat sour cream
1/2 cup sugar
1 large egg, at room-temperature
1 tablespoon bourbon
1 teaspoon grated orange zest
2 medium peaches, thinly sliced
1/2 cup blueberries
1/3 cup apricot preserves
1 tablespoon bourbon
Preheat oven to 350ºF.
Combine graham cracker crumbs and melted butter and press into bottom and up sides of a 9-inch tart pan.
Stir together cream cheese and next 5 ingredients until thoroughly combined. Pour into prepared tart pan.
Bake 20 minutes or until center is still jiggly but set. Remove and cool on wire cooking rack. Cover and refrigerate at least 4 hours.
Arrange a circle of peach slices, slightly overlapping, around the outer edge of the cheesecake. Arrange another circle of peaches in the center, covering the cheesecake completely.
In a small saucepan, stir together preserves and bourbon and bring to a simmer. Brush 3/4 of the syrup over the peaches. Toss blueberries with remaining syrup and spoon over peaches. Makes 1 tart.
About the author: A graduate of The Culinary Institute of America, James Schend’s culinary career began when he won his first cooking contest at 8 years old. He’s gone on to write and develop recipes for national magazines and culinary websites. His own blog Dairy Freed focuses on the challenges of dairy-free cooking.