I know, I know. It's been over a month since my last post and, it's true, the Cupcake Avenger has been a
little neglected lately but I can tell you that it's for a very good, exciting reason that I'll be sharing with you all soon--so stay tuned! In the meantime, I bring you this beyond amazing summer tart.
I can't believe it took me so long to make this tart, as it is such a complex combo of flavors and--AND!--it's made entirely in the food processor. 30 minutes from start to finish and you have this elegant tart to use up some of your bountiful summer peaches and (if you're like me) one of the 3 canisters of smoked almonds in your pantry that you keep forgetting you already bought before buying yet another canister of smoked almonds.
I adapted this recipe to use reduced fat vanilla wafers, cream cheese and sour cream (boring, I know) so feel free to do the same knowing that you won't be sacrifing any flavor, or go right ahead and go all out on this tart, it will be delicious either way.
Creamy Peach Tart with Smoky Almond Crust
from Food & Wine
2 cups vanilla wafer cookies (5 oz.)
1/2 cup smoked almonds
1/4 cup plus 2 Tablespoons sugar
4 Tablespoons unsalted butter, melted
8 oz. cream cheese, softened
1/4 cup sour cream
2 firm, ripe peaches, peeled and cut into thin wedges
1. Preheat the oven to 350°. In a food processor, combine the vanilla
wafers with the almonds and 2 tablespoons of the sugar and process until
fine. Add the melted butter and pulse until the crumbs are evenly
moistened. Press the crumbs into the bottom and 1/2 inch up the side of a
9-inch springform pan. Bake for 10 minutes, until the crust is set.
2. Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour
cream, egg and 2 tablespoons of the sugar and process until smooth. Pour
the custard into the crust and bake for 15 minutes, until set. Let the
tart cool slightly and transfer to the freezer to chill, about 15
3. In a bowl, toss the peaches with the remaining 2 tablespoons of sugar.
Arrange the peaches in 2 concentric circles over the custard. Remove the
ring, cut the tart into wedges and serve