Peach and Almond Tart

40 Mins

Prep time

110 Mins

Cooking time

Serves 8

What you need

1 1/2 cups flour
140g butter
2 teaspoons water
125g butter
1/2 cup sugar
2 eggs
2 teaspoons vanilla essence
125g PHILADELPHIA Light Spreadable Cream Cheese
150g almond meal
2 peaches, thinly sliced (use canned if fresh not available)
1/2 cup flaked almonds
125g PHILADELPHIA Light Spreadable Cream Cheese, extra, combined with 1 tablespoon icing sugar

COMBINE the flour, butter and water in a food processor until a dough forms. Combine into a ball, then wrap in cling wrap and chill for 30 minutes. Roll out dough and place in a greased 10 x 35cm rectangle tart tin. Prick the pastry base with a fork and bake at 190ºC for 10 minutes.
CREAM the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, then beat in the vanilla essence and PHILLY. Stir through the almond meal.
POUR the mixture into the pastry shell, smooth then top with the peach slices and flaked almonds.
BAKE at 150ºC for 1 hour. Allow to cool before removing from the tin. Serve with a dollop of sweetened PHILLY.

More recipes you will love