3 oz Cream Cheese
1/2 cup Butter
1 cup Flour
1/4 teaspoon Salt (if using unsalted butter)
1/2 cup Sugar
1/2 cup Sour Cream
2 Tablespoons Flour
1 teaspoon Vanilla
1/8 teaspoon Kosher Sea Salt
2 Fresh Peaches, peeled and sliced
1/4 cup Brown Sugar
1/4 cup Flour
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
4 Tablespoons Butter, cubed
Preheat the oven to 375.
Either with a stand mixer or by hand with a pastry cutter mix butter, cream cheese and flour into a shaggy dough (see photo below). Pastry will be sticky, so when working with the dough, you will want to be sure to flour surfaces, tools and your hands as you work with the pastry.
Roll out dough into a single round for 1 - 9" tart, or divide into to 4 and roll 4 rounds for 4 - 4" tartlets.
Place dough round(s) into pan(s) and fold so flush with pan edge.
Freeze prepped tarts shells for at least 10 minutes.
Pull shell(s) from the freezer and line with parchment or foil (when baking tartlets I line them with cupcake liners) and fill with uncooked rice.
Blind bake at 375 degrees for about 15-20 minutes (20 minutes for a 9" pie). Remove shells from oven, remove the blind bake rice weight* and return to the oven for an additional 5-10 minutes (10 minutes for a 9" pie).
While blind baking prepare cream filling and streusel.
Cream Filling: In a mixing bowl, whisk together ingredients until smooth.
Streusel: In a mixing bowl, whisk together dry ingredients. Stir in butter cubes and rub into the sugar mixture using hands, forks, etc., until a shaggy/sandy mixture forms.
Remove baked shells from the oven and reduce the oven temperature to 350.
Fill baked shell(s) with 3/4 of the cream mixture.
Top mixture with sliced peaches (1/2 peach per tartlet).
Gently drizzle remaining 1/4 of the cream mixture over peaches.
Sprinkle the streusel around the edges of the tart(s).
Bake prepared tartlets for 20-25 minutes or a single tart 40-50 minutes until custard is set and peaches are cooked.
Remove from the oven and cool for at least 1 hour before serving. After cooled, store in the refrigerator.
Recipe makes 1- 9" tart or 4 - 4" tarts