Go Back

Palisade Peach Tart

Sunnyside Cook

Dawn Dobie
Fresh peaches atop a creamy tangy filling and crunchy crust create a great summer dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6

Ingredients
  

Crust

  • 9 graham crackers broken in pieces
  • 1/4 cup sugar
  • 1/3 cup butter melted

Filling

  • 1 cup plain yogurt I used whole fat
  • 3 tablespoons brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whipping cream

Topping

  • 2-3 fresh peaches
  • 1/3 cup fresh berries

Instructions
 

For crust

  • Preheat oven to 375 degrees.
  • Combine crackers and sugar in food processor. Blend with on/off pulses until fine crumbs are formed.
  • Pour butter into food processor. Pulse 4-5 more times to completely combine mixture.
  • Press crumbs into 9-inch tart tin with removable bottom, creating rim about 1 inch tall and an even bottom crust. Place tin on cookie sheet.
  • Bake crust for 10-12 minutes, or until golden brown.
  • Cool completely on wire rack.

For filling

  • Using whisk, combine yogurt, brown sugar and vanilla in medium bowl. Place bowl in refrigerator while working on next step.
  • Place whipping cream in medium size bowl and beat until soft peaks form.
  • Whisk yogurt mixture to ensure that all brown sugar has dissolved and is distributed throughout.
  • Fold 1/3 of whipped cream into yogurt mixture, trying to keep as much lightness as possible.
  • Fold remaining 2/3 of whipped cream into yogurt base.
  • Spoon filling into tart crust.

To finish

  • Peel and pit peaches. Slice into 1/8-1/4 inch crescents. Place on top of filling, starting at outer edge and then doing center. Garnish with berries.

Notes

Crust can be made several hours ahead. Make sure crust is cool before adding filling. Filled crust can be refrigerated for 1-2 hours. Top with fruit right before serving.
If using already prepared graham cracker crumbs, substitute 1 1/2 cups of crumbs (for the crackers) and stir the crumbs to combine with sugar and then melted butter.
Other fresh fruits can be substituted for the peaches and berries.
Adapted from Susan Herrmann Loomis in Bon Appétit (August 1989)