This is one of my favorite Summer desserts, easy, fresh and delicious! I make many variations of this recipe depending on the season and what's fresh. My friend let me pick some raspberries from his garden and I thought they would go well in this dish. I did cheat and use canned peaches, but I actually prefer them to fresh because they don't brown and have a slightly firm texture compared to fresh.
Raspberry & Peach Tart
1/2 Cup Cold Butter, cubed
1 1/4 Cups Flour
1 Egg Yolk, beaten
2-3 Tablespoons Ice Water
In a mixing bowl cut butter into flour until pieces are pea sized. Stir together egg yolk and 1 tablespoon of the ice water. Gradually stir egg yolk mixture into flour mixture. Add remaining water, 1 tablespoon at a time, till all the dough is moistened. Gently knead the dough just till a ball forms. Press into the bottom of a 12 inch tart pan. Poke all over with a fork and bake at 350 degrees until just lightly browned, about 12 minutes, set aside to cool.
2 Cups Fresh Raspberries (or any other berry that's in season)
1 28-Ounce Can Peaches in heavy syrup, drained and juice reserved
2 8-Ounce Packages Cream Cheese, at room temperature
1/2 Cup Sugar
1 Teaspoon Corn Starch
Start by making the filling: Beat cream cheese and sugar together with just enough peach juice to create a thick frosting consistency. Spread over bottom of cooled tart pastry.
Next cut peaches into 1/4 inch thick slices and arrange along with berries to cover cream cheese.
To make the glaze, in a small sauce pan, combine remaining peach juice with 1 teaspoon corn starch over medium heat, cook until just thickened. Let cool slightly and then brush over entire pastry.
Refrigerate for at least one hour before serving to set up.