Ingredients
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2 cups flour
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2 tablespoons crystallized ginger, chopped
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1 teaspoon pure vanilla extract
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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5 -6 large peaches, peeled and sliced
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3/4 cup cream cheese
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1/2 cup heavy cream
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1 cup sugar
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4 eggs
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1/2 teaspoon cinnamon, ground
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1 pinch ground allspice
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1 cup brown sugar
Instructions
- For the pastry, preheat oven to 350*F. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1 to 2 tablespoon pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine.
- Press into a well greased 12" tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from the oven and cool while making the filling.
- For the filling, preheat oven to 350*F., if you haven't done it already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar, mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes,or until a knife inserted in the center comes out clean. Serve warm or cold with lightly whipped cream and/or caramel sauce. Enjoy!