Blueberry Peach Cheesecake Tart

Every two years the peach tree in my grandmother's backyard would produce so many peaches, my mother and whoever was around, would spend days peeling and slicing peaches for pies and jam.  By the time the tree was picked clean we'd end up with dozens of pies and I couldn't tell you how many jars of preserves. (What I still can't figure out was why the tree didn't produce peaches every year.  Can someone explain that to me?)

Ever since then peaches have been my favorite fruit, at least in the summer.  In the fall pears give them a run for that title.  Since peaches are just starting to come in season I thought I'd make something a little "fancier" with the first of many peach purchases. And don't worry, pies, jams and other peach dishes coming soon! 

 

Blueberry Peach Cheesecake Tart
This tart is very adaptable to your personal tastes.  For a spicier crust, try substituting crushed gingersnaps for the graham crackers. Don't like bourbon, try brandy or vanilla extract. It also tastes great with other types of fruits so get creative. 

2 cups crushed graham crackers
1/4 cup melted dairy-free margarine
1 (8-ounce) container dairy-free cream cheese, softened
1/3 cup dairy-free sour cream
1/2 cup sugar
1 large egg, at room-temperature
1 tablespoon bourbon
1 teaspoon grated orange zest
2 medium peaches, peeled and thinly sliced
1/2 cup blueberries
1/3 cup apricot preserves
1 tablespoon bourbon

Frozen Peaches? Nothing beats the flavor of a fresh peach but if they're not in season feel free to substitute frozen peach slices that have been thawed and drained.

Preheat oven to 350ºF.

Combine graham cracker crumbs and melted margarine and press into bottom and up sides of a 9-inch tart pan.

Stir together cream cheese and next 5 ingredients until thoroughly combined. Pour into prepared tart pan.

Bake 20 minutes or until center is still jiggly but set. Remove and cool completely on wire cooking rack. Cover and refrigerate at least 4 hours. 

Arrange a circle of peach slices, slightly overlapping, around the outer edge of the cheesecake. Arrange another circle of peaches in the center, covering the cheesecake completely.

In a small saucepan, stir together preserves and bourbon and bring a simmer. Brush 3/4 of the syrup over the peaches.  Toss blueberries with remaining syrup and spoon over peaches. 

Nutritional analysis calculated via Sparks People.