Tuesday, October 21, 2014

Birthday Dinners & Peach Tart

Birthday are kind of a big deal at our house...especially the meal. Throughout the year, different meals are deemed worthy of the "Birthday Dinner." I find it fascinating to see what each person chooses. My 3rd born is a complete foodie and ordered a 3-layer lemon cake with berries, grilled shrimp, and various other seldom-made foods. Burgers and homemade fries are frequently requested as well as spaghetti and meatballs. Sometimes we have cake, sometimes pie, and sometime ice cream only. Whatever the case, the honored family member can choose whatever they like for dinner and dessert and they nearly always want homemade.

This week my husband celebrates a rather significant birthday and the start of a new decade. We have many small celebrations planned with tonight being our family dinner. His request? Cilantro Chicken Enchiladas (insanely easy and delicious, but not the healthiest - I'll post the recipe another day soon), guacamole & chips, black beans, and a peach tart. (Do you think I can sneak a vegetable in there somewhere? :))

The latter can be made with peaches or pears - our favorite is peaches. I've been making it since we were first married, but it's been awhile since it has graced our table.  Peach (or pear) Tart is a simple but memorable dessert. Enjoy!

Peach Tart
Peach Tart

3 Tb. butter, melted
3/4 c. plus 1 Tb. sugar, divided
3/4 c. all-purpose flour
1/3 c. finely chopped pecans
1 package (8 oz.) regular cheese (you can use reduced fat)
1 egg
1 tsp. vanilla extract
1 1/4 tsp. ground cinnamon, divided
1-2 large peaches, peeled and thinly sliced (I have also used canned when peaches are not in season)
Peach TartPreheat oven to 425 degrees. Grease a tart pan with removable bottom (about an 8-9 inch tart pan). In a small mixing bowl, use a fork to combine melted butter, 1/2 c. of sugar, flour and nuts until crumbly. Press onto the bottom and up the sides of the fluted tart pan.
In another mixing bowl, beat cream cheese until smooth. Beat in 1/4 c. sugar, egg, vanilla, and 1/4 tsp. cinnamon; spread over the crust. Arrange peaches over cream cheese mixture. Combine the remaining 1 tsp. cinnamon and 1 Tb. of sugar; sprinkle over peaches.
Bake at 425 degrees for 10 min. Reduce heat to 350 degrees; bake 15-20 min. longer or until filling is set. Cool for 1 hr. on a wire rack. Refrigerate for at least 2 hrs. before serving. Remove sides of pan and slice. Yield: 8-10 servings.

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