Peaches and cream tarts are easy to make, delicious, and the whole family will enjoy them.
A couple weekends ago we were out in Hill Country Texas and we drove past a peach orchard. S begged to stop and pick peaches even though we had never picked peaches before and we were not dressed for peach picking but we turned the car around and went to the orchard to pick peaches.
A tractor took us out to the rows that they were picking peaches on and we picked as many peaches as we thought we could eat. We were told to eat as many peaches as we wanted while we were out in the field. So we took that as a challenge and ate many many peaches. Then we bought about a quarter of a bushel of peaches.
With so many peaches and only so many that we could eat, we decided to make a couple desserts. This peaches and cream tart is one of my favorites. It’s similar to these strawberry danishes or this breakfast cheesecake, however, it uses phyllo dough.
Peaches and cream tarts are easy to make, delicious, and the whole family will enjoy them.
- 1/2 package of phyllo dough
- 1 package cream cheese
- 1/2 teaspoon vanilla
- 1 egg yolk
- 2 Tablespoons sugar
- 4 peaches sliced
- maple syrup
- powdered sugar
- Follow directions on phyllo dough packaging to defrost.
- Combine cream cheese, vanilla, egg yolk, and sugar.
- Cut phyllo dough into 3 equal sections.
- Spread cream cheese mix evenly on the phyllo dough.
- Next layer sliced peaches.
- Drizzle with a little maple syrup.
- Bake at 425˚ for 12-15 minutes.
- Dust with powdered sugar before serving.
