Peach Tart with Smoky Almond Crust

My first Food & Wine came this month! My first sojourn into a F&W recipe was also my first in a long time of not altering the recipe at all. I love peaches, and couldn’t wait to take this tart to a BBQ in honor of a foodie friend. The smoked almond crust seemed so unexpected I couldn’t help but just try this one exactly as is and it was lovely! A huge hit at the party!

(the only thing I might do next time is alter the proportions a bit.  The crust is so delicious and just the right consistency and the filling is pretty heavy so I thought a bit thicker crust and a bit less cream cheese filling make for more of a dessert bar style. But I can’t ever get enough crust…much less when it’s made with salty, smoky almonds and nilla wafers! Delish!)

Ok but really I’ll get to the point. Straight from Food&Wine, the recipe:


2 cups vanilla wafer cookies, such as Nilla Wafers (5 ounces)
1/2 cup smoked almonds
1/4 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/4 cup sour cream
1 egg
2 firm, ripe medium peaches, peeled and cut into thin wedges


1. Preheat the oven to 350°. In a food processor, combine the vanilla wafers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and 1/2 inch up the side of a 9-inch springform pan. Bake for 10 minutes, until the crust is set.

2. Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes, until set. Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes.

3. In a bowl, toss the peaches with the remaining 2 tablespoons of sugar. Arrange the peaches in 2 concentric circles over the custard. Remove the ring, cut the tart into wedges and serve.



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