Thomas J. Story
Total Time
1 Hour 35 Mins
Yield
Makes: 8 to 10 servings

Show off summertime blueberrries and peaches in this colorful tart featuring a pecan-whole wheat crust and a sweet cream cheese filling.

How to Make It

Step 1

Spread pecans in a 10-inch tart pan with removable rim and bake in a 350° oven until golden in the center (break one to check), 8 to 12 minutes. Let cool.

Step 2

In a food processor, whirl nuts, flour, brown sugar, and butter until fine crumbs form. Add vanilla and egg yolk; whirl until mixture comes together in a ball.

Step 3

Press dough evenly over bottom and up sides of tart pan. Bake in a 350° oven until deep golden, 15 to 20 minutes. Let cool.

Step 4

In a bowl, with an electric mixer on medium speed, beat cream cheese, sour cream, and powdered sugar until smooth. In another bowl, mix peaches with lemon juice.

Step 5

Spread cream cheese mixture over bottom of pastry. Sprinkle mint on top, if using. Overlap peach slices in circles over cheese. Scatter blueberries over peaches.

Step 6

Put jam in a 1-cup glass measure and cook, uncovered, in a microwave oven at full power (100%) until melted, 30 to 45 seconds. Brush over fruit.

Step 7

Serve, or chill uncovered up to 1 hour. Remove pan rim and cut tart into wedges.

Step 8

Wine: An earthy-floral dessert wine such as a late-harvest Gewürztraminer.

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