Melts in your mouth. The crust is oh-so buttery, the filling is extra-creamy, and the peaches add just the right amount of fresh sweetness.
Crust: Preheat oven to 350. In a large bowl, mix flour, 1/2 cup sugar, and salt. Add butter and egg yolk and cut together, using two knives and alternate slicing motions, until the mixture resembles coarse crumbs. Press into a 9-inch pie plate and bake for 17 to 20 minutes until golden brown. Let cool.
Filling: Using a mixer, whip the cream cheese and 3/4 cups sugar until smooth. Add 1/3 cup heavy cream and whip until thick peaks form. Add peppermint and vanilla flavoring and mix thoroughly. Spread in cooled crust and chill one hour until set.
Topping: In a saucepan, heat water and remaining 1 cup sugar until it reaches an even, pale yellow color. While stirring, add 3/4 cup heavy cream. Simmer, stirring constantly, about 10 minutes, then remove from heat. Add the juice and gelatin. Stir and let cool. Pour sauce over tart and refrigerate to chill completely. Arrange sliced peaches on tart and serve. Refrigerate leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 778 | ||
Calories from Fat: 356 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 147.1mg | 45 % | |
Sodium 231.4mg | 8 % | |
Potassium 180.4mg | 5 % | |
Total Carbohydrate 107g | 31 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 106.1g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 778
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