I had every intention of posting this recipe on Sunday, but I just couldn't gather the wherewithal to do it after participating in my second triathlon. I was so tired yesterday, and today I'm so incredibly sore. I'm waddling around at work today. Yikes!
Therefore, this week's Project Pastry Queen post is late, but it's still good. We're down to the final four weeks, and I'm excited about these last recipes. This tart was picked by Emily of A Gilt Nutmeg. I have to say that it's not my personal favorite, but the hubs liked it, which was surprising. I took it to work today and had some rave reviews from coworkers. I was expecting a little more of a cheesecake-like filling, and it's more firm than that. It does has great flavor with the cream cheese, mascarpone, peaches, and cinnamon, and it's really pretty. Plus it's not super sweet (which could explain why I didn't like it as much and my husband liked it a lot). I made a few changes to the original recipe:
1. I used a different tart crust recipe (which wasn't that great so I'm not going to share it) because I have an eleven-inch tart pan.
2. Instead of using 5-6 peaches cut in half and scored, I used three peaches cut into slices.
3. I left the peels on the peaches because I'm lazy.
Otherwise I made the recipe exactly as is. If I make it again, I would play around with the filling to make it a little less dense. Maybe one less egg or substitute it out for an actual cheesecake? Now that would be over the top! I realize I haven't exactly sold this recipe, but let me stress that other people absolutely loved it. Be sure to check out Emily's page for the full recipe and the Project Pastry Queen website for everyone's take on it. Next week I'm dishing up some peach kolache (on time)...and let me tell you, it's pretty tasty! Peach season is here friends!
Therefore, this week's Project Pastry Queen post is late, but it's still good. We're down to the final four weeks, and I'm excited about these last recipes. This tart was picked by Emily of A Gilt Nutmeg. I have to say that it's not my personal favorite, but the hubs liked it, which was surprising. I took it to work today and had some rave reviews from coworkers. I was expecting a little more of a cheesecake-like filling, and it's more firm than that. It does has great flavor with the cream cheese, mascarpone, peaches, and cinnamon, and it's really pretty. Plus it's not super sweet (which could explain why I didn't like it as much and my husband liked it a lot). I made a few changes to the original recipe:
1. I used a different tart crust recipe (which wasn't that great so I'm not going to share it) because I have an eleven-inch tart pan.
2. Instead of using 5-6 peaches cut in half and scored, I used three peaches cut into slices.
3. I left the peels on the peaches because I'm lazy.
Otherwise I made the recipe exactly as is. If I make it again, I would play around with the filling to make it a little less dense. Maybe one less egg or substitute it out for an actual cheesecake? Now that would be over the top! I realize I haven't exactly sold this recipe, but let me stress that other people absolutely loved it. Be sure to check out Emily's page for the full recipe and the Project Pastry Queen website for everyone's take on it. Next week I'm dishing up some peach kolache (on time)...and let me tell you, it's pretty tasty! Peach season is here friends!
