No-Bake Peach Tart Recipe

Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (from about 10-12 graham crackers)
• 1/3 cup brown sugar
• 1/4 tsp. salt

• 5 tablespoons unsalted butter, melted

For the Filling and Topping:

• 8 ounces cream cheese, softened at room temperature
• 8 ounces mascarpone cheese, softened at room temperature
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• Zest from 1 lemon
• 3-4 Harry & David Oregold Peaches

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 1/2 cup water
• 6 tablespoons salted butter, cubed and at room temperature
• 1/2 cup heavy cream
• 1/4 tsp. sea salt

Instructions

1. Make the graham cracker crust. In a medium bowl, stir together the graham cracker crumbs, brown sugar and salt.
2. Pour in the melted butter and stir until the mixture is evenly moistened.
3. Place a 9- or 10-inch round tart pan with a removable bottom on a rimmed baking sheet.
4. Dump the graham cracker crust mixture into the tart pan and spread it out evenly. Then using your fingers, press it firmly but evenly into the bottom and up the sides of the tart pan. You can also use the back of a measuring cup to help you create a tight, even layer.
5. Place the rimmed baking sheet with the tart pan in your refrigerator and chill the crust for 1-2 hours.
6. Make the filling. In the bowl of your stand mixer fitted with the whisk attachment, whisk together the cream cheese and mascarpone cheese on low-medium speed for about 1 minute.
7. Add the sugar, vanilla extract and lemon zest. Then whisk on medium-high speed until the filling is smooth and creamy, stopping to scrape down the sides of the bowl as necessary, about 2-3 minutes.
8. Scrape the filling into your chilled crust and spread it out evenly with a spatula.
9. Cover the tart with plastic wrap and then place it (still keeping it on the rimmed baking sheet) in your refrigerator to set, at least 4 hours or up to overnight.
10. While the tart sets, make the salted caramel sauce. Spread the sugar out onto the bottom of a heavy bottom saucepan.
11. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly.
12. Then place the saucepan over medium-high heat and bring the sugar mixture to a boil. Allow the sugar mixture to cook without stirring (it will bubble vigorously at first) until it turns a deep caramel color, about 6-10 minutes.
13. Then quickly remove the saucepan from the heat and whisk in the cubed butter.
14. Gradually whisk in the heavy cream and sea salt. Then carefully transfer the caramel sauce to a clean re-sealable container.
15. Once it has cooled to room temperature, cover and refrigerate it until you're ready to use it. The caramel sauce can be stored in your refrigerator for 2-3 weeks (you'll have leftover caramel sauce after you finish the tart).
16. To finish the tart, cut the peaches in half and remove and discard the pits. Then thinly slice the peaches.
17. Arrange the peach slices in a circular pattern on top of the chilled filling, slightly overlapping the slices. Start on the outside of the tart and make a single row all around. Then fill in the remaining space in the center. The pattern doesn't have to be perfect!
18. Re-warm the caramel sauce in your microwave for about 30 seconds. Then drizzle about 3-4 tablespoons all over the top of the peaches.
19. Use a sharp knife to carefully slice the tart. Serve immediately.
20. This tart is best enjoyed shortly after the peaches have been added. If you won't be serving the tart immediately, keep it chilled in your refrigerator until serving time.