Double-Peach Tart

Name: Double-Peach Tart
Cook time: 45 min
Yield: 8
Ingredients: 1 cup all-purpose flour; 1/4 cup confectioners' sugar; Pinch of salt; 1 stick unsalted butter, cut into cubes; 3 ounces cream cheese, cut into cubes; 10 small, ripe peaches (about 4 pounds); 1/3 cup unsalted butter (5 1/3 tablespoons), softened; 3/4 cup granulated sugar, plus more for sprinkling; 2 large eggs; 1 teaspoon pure vanilla extract; 1/4 cup all-purpose flour; 1 1/2 teaspoons cornmeal; 1/2 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg

Double-Peach Tart was pinched from <a href="http://www.foodandwine.com/recipes/double-peach-tart" target="_blank">www.foodandwine.com.</a>

"Bill Bowick uses peaches two ways in this tart: He bakes them into the filling, then piles slices on top just before serving. When asked whether to accompany the dessert with ice cream or whipped cream, he responds, "Why not have both?"..."

INGREDIENTS

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1 cup all-purpose flour

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1/4 cup confectioners' sugar

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Pinch of salt

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1 stick unsalted butter, cut into cubes

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3 ounces cream cheese, cut into cubes

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10 small, ripe peaches (about 4 pounds)

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1/3 cup unsalted butter (5 1/3 tablespoons), softened

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3/4 cup granulated sugar, plus more for sprinkling

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2 large eggs

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1 teaspoon pure vanilla extract

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1/4 cup all-purpose flour

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1 1/2 teaspoons cornmeal

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1/2 teaspoon cinnamon

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1/2 teaspoon freshly grated nutmeg

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