1 sheet puff pastry
2 c sliced peaches (I used frozen since it's ah....winter)
4 oz cream cheese
1 egg
2T sugar
1t lemon zest
1t vanilla
Roll out the pastry sheet to 6 inches by 14 inches
Cut 3/4 inch strips from the long sides and the short sides. Crack the egg into a small bowl. With a pastry brush, brush the beaten egg along the edges of the sheet, where you made the cuts. Lay the strips you cut onto the edges.
Brush the edges again. Using a fork, poke several holes into the bottom of the tart.
Bake at 400 for 10 minutes. Remove from the oven.
While it's baking, beat the cream cheese with the sugar, zest, vanilla and remaining beaten egg. Spread this mixture onto the bottom of the semi baked tart.
Arrange the sliced peaches on top of the cream. Sprinkle with additional sugar if desired.
Return to oven and bake for an additional 20 minutes.
2 c sliced peaches (I used frozen since it's ah....winter)
4 oz cream cheese
1 egg
2T sugar
1t lemon zest
1t vanilla
Roll out the pastry sheet to 6 inches by 14 inches
Cut 3/4 inch strips from the long sides and the short sides. Crack the egg into a small bowl. With a pastry brush, brush the beaten egg along the edges of the sheet, where you made the cuts. Lay the strips you cut onto the edges.
Brush the edges again. Using a fork, poke several holes into the bottom of the tart.
Bake at 400 for 10 minutes. Remove from the oven.
While it's baking, beat the cream cheese with the sugar, zest, vanilla and remaining beaten egg. Spread this mixture onto the bottom of the semi baked tart.
Arrange the sliced peaches on top of the cream. Sprinkle with additional sugar if desired.
Return to oven and bake for an additional 20 minutes.