I’m no longer used to writing blog posts, let alone recipe posts, so forgive me if I’m a little rusty. Seriously, one of the first phrases that came to mind was “Savor the flavor” (oh wow that is the worst rhyme). After taking a break and coming back to my computer, I am hoping this post sounds a little less cheesy and robotic what I started with.
I’m going to keep this short and sweet–this basil and peach tart is one of the best-received recipes I have ever made. Those with sweet tooths loved it. Those who don’t normally reach for sugary desserts also loved it.
On the surface, this peach tart looks very simple and straight-forward. There are yellow peach slices arranged on whipped cream on top of a puff pastry–big deal. Except there’s one thing that’s a little special about this tart…
The whipped cream has been infused with basil.
It adds more depth to the flavor of the tart and creates a smooth combination of flavors. Basil and peach aren’t a mainstream combination but it should be! Foodies will know what I’m talking about. As a big fan of stone fruit and basil, I will always advocate that you try it at least once whether it be in a tart like this, in a cocktail, or on a pizza (yes, I said pizza).
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 2 teaspoons water
- 4 oz. light cream cheese
- 1-2 ripe peaches, thinly sliced
- Chopped fresh basil
- 1 cup heavy cream
- 1/2 cup fresh basil leaves, roughly chopped to small pieces
- 2 tbsp granulated sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 400F.
- Lay the puff pastry out on a parchment-lined baking sheet.
- Whisk the egg and water together in a small bowl.
- Using a sharp knife, lightly score a border into the puff pastry. Be careful to not cut all the way through the dough for the best results.
- Brush the egg along the scored border.
- Bake for 18-20 minutes. Let cool.
- Combine the light cream cheese with the basil-infused whipped cream.
- Add basil-infused whipped cream to the pastry.
- Line peach slices on the pastry.
- Sprinkle the chopped fresh basil over the tart.
- Serve immediately.
- In a medium saucepan, heat the cream over low-medium heat for about two minutes. Remove from
- heat and add in the chopped basil. Let the mixture cool down, and then refrigerate in an airtight container.
- Strain the basil from the cream, and put cream in a mixing bowl.
- Using an electric mixer, whisk the cream on medium-high. Add vanilla and sugar. Continue mixing until you see the cream begin to stiffen and form peaks.
If you find the whipped cream is taking a long time to come together, there may be too much water in the mix and not enough cream. Strain the cream further and then continue to mix. // This tart tastes best when fresh, but will keep for about 3 days. The whipped cream will begin to lose its basil flavor after some time. // Begin to prepare the whipped cream before the tart to save time. // Serve with ice cream if you to kick it up a notch!