Peaches & Cream Tart

   

Not sure why we seem to keep talking about the 1980's. It's not as if they were that great. Sure, they did comprise much of our childhood years but we don't want you all to think we have some sort of 80's fascination. We don't. This just seems to be the summer of 80's desserts or something. 

   

   

Not that this tart is an 80's dessert. At all. Sure, it has Nilla Wafers in the crust and the last time we ate Nilla Wafers was prolly in the 1980's. But...

   

Wait, that's a lie. About the Nilla Wafers. We ate them frequently during college in the Banana Cream Pie at the Natural Bridge Hotel's Friday Night Fish Fry. De-lish. 

   

The reason we are recalling the 1980's in this totally not 80's, rustic Peaches & Cream Tart is because of Peaches n' Cream Barbie. 

      

   

That's right. We said Barbie. Tart = Barbie.

   

We didn't really have that many Barbies growing up...not for any specific reason other than we tended to ruin them by coloring their hair with magic markers and allowing them to soak in their 'swimming pool' which was, in fact, a rapidly rusting brownie pan we had stolen from Mummy. 

    

We had two Work-to-Cocktails Barbie with a reversible skirt and shiny top under her blazer (an important lesson for all future working gals to learn...the essence of the day-to-night outfit switch) and we had one glorious Peaches n' Cream Barbie with a flowy peachy ball gown and faux-sequin top. She also may or may not have smelled like peaches and cream...

       

   

We think we may have chewed off her feet and cut her hair into a mohawk. Hmmm....

      

Peaches & Cream Tart
Serves 8 people
Adapted from Food & Wine 

   

Print Recipe

      

2 cups vanilla wafer cookies (we used Nilla Wafers...duh)
1/2 cup whole, raw almonds
6 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened (room temperature)

1/4 cup sour cream
1 egg
1 teaspoon pure vanilla extract
2 firm, ripe peaches, peeled and cut into thin wedges 

    

Preheat the oven to 350 degrees Fahrenheit. Place the almonds on a baking sheet and toast in the oven until fragrant. In a food processor, combine the vanilla wafers, toasted almonds and 2 tablespoons of sugar. Process until fine and crumbly. Add the melted butter and pulse until moistened. Press the mixture into the bottom and 1/2-inch up the sides of a 9-inch springform pan. Bake for 10 minutes or until the crust is golden brown.

   

Meanwhile, clean out the food processor bowl. Add the cream cheese, sour cream, egg, vanilla extract and 2 more tablespoons of sugar to the bowl. Process until smooth and creamy. Pour the custard into the semi-cooled, baked crust. Bake for 15 more minutes or until the cream custard is set in the crust. Allow to cool for a few minutes and then place in the freezer to chill for about 15 minutes more.

   

In a separate bowl, toss the peeled, sliced peaches with the last 2 tablespoons of sugar. Arrange the peaches on the cooled custard crust in 2 concentric circles. Remove the springform pan ring and using a flat spatula knife, gently slide the tart off the pan and onto a serving platter. Slice and enjoy!

Comments

[Renee]

I'm guessing this tastes a whole lot better than Barbie feet.

[brandi]

this looks so delicious! peaches are my favorite summer fruit, for sure.

[Lauren @ Chocolate, Cheese and Wine]

I love peaches and cream - great pictures, this looks amazing.

[alex]

oh yeah..I had that work to cocktails Barbie! Loved her! :)

[Cristina Hartman]

Do you think the crust would work with graham crackers instead of Vanilla Wafers? It looks delicious! I made the Graham Cracker Crunch Brownies last weekend and they got rave reviews!

[Robyn {Planet Byn}]

i so totally had peaches n' cream barbie!!!

[Lauren at Keep It Sweet]

I really want a hige slice of that tart!

[Mackenzie@The Caramel Cookie]

Nilla Wafers rock!

[what katie's baking]

yum this looks delish!

[Hannah]

Oh I want. This looks so fancy and girly if that makes sense.