Butter crust for tart shell – 9 inch
.5 cup cream cheese softened
.5 cup ricotta
.25 cup sugar
a few grains of dried organic lavender
1 lemon, rind and juice
3 Tb. sugar for topping
Apricot jam and lemon juice
Roll out the crust for the tart. Freeze for half an hour. Prick bottom and line with aluminum foil, cover with weights. Cook at 425 for 25 minutes. Remove from oven, remove weights and foil and let cool.
Whisk the cream cheese, ricotta and one egg. Blend in the sugar and a few grains of lavender.
Blanch the peaches in boiling water for 30 seconds or until the skin starts to peel.
Remove to cold water bath and peel the peaches. The skins should slip off very easily.
Halve the peaches, remove pit and then cut each half into 6 pieces.
Line the pre-baked crust with the cream cheese mixture. Decoratively place the peach slices on the filling in a concentric pattern, overlapping as you go. When you have done this squeeze the lemon juice over the peaches.
Mix the rind with the 3 Tbl sugar and sprinkle on the peaches.
Bake at 350 for 40 – 50 minutes or until the peaches are bubbly and set.
Cook .5 cup of apricot jam with a little lemon juice to thin it. Let it come to a boil. Strain through a fine sieve. Using a pastry brush carefully spread the thinned jam over the peaches and let set.
I garnished mine with Borage flowers.