You don't need a tart pan for this double-fruit dessert because the crust is simply folded up over the peaches and nectarines before baking. White peaches won't work as well in this tart because of their delicate texture.
Great idea, like the ease of preparation, however, one idea for those of you who like it natural. Do not peel the peaches! We have a peach orchard and always tell our customers they do not need to peel. Run the peaches under warm water while rubbing the skin with light fingers. Most of the fuzz will come off. Whatever is left you will never taste once it is cooked. I do this with nectarines also. Try it. Saves time and peeling is a pain.
I made this several times using peaches only, nectarines. even with apple/pear mix. It is light if you use less sugar and aplenda, and sugar free jam. It is worthy of a company dinner and has an easy prep time.
Great summer dessert recipe. I've made twice and it turned out perfect both times. It's very easy as far as technique. But it does take a little time to peel the fruit. It makes a nice rustic presentation. I would recommend tasting the filling before adding all of the sugar. Let the sweetness of the fruit and your personal preferences guide how much to use. I didn't make the sweet cream topping. I served it with vanilla ice cream.
