The most perfect fruit has to be a perfect peach ~ Alice Waters
Last year, a February freeze (the Valentine’s day massacre ) decimated the peach crop in the Northeast. And early this spring, another round of erratic weather did the same thing in Georgia and South Carolina. Those two states (along with California and New Jersey) are top peach growers in the United States. Events like that mean availability is a total wipeout. Which means there will be no peaches.
What would summer be without peaches — or tomatoes?! Certain foods define the fleeting moments of summer months, the way asparagus and ramps do in the spring and apples in the fall. Nature does what nature will, but missing out on sweet, luscious peaches seems like a tragedy. At least it does for me, but that’s based completely on my life priorities.
Sure, you can eat a piece of fruit grown elsewhere and shipped to market in a giant refrigerated truck — which I’m not knocking! Costco white nectarines are amazing right now — but there’s just nothing like eating fruit picked when it’s ripe. Never refrigerated, from tree, to hand, to mouth.
Peaches are in their prime right now, no matter where you find them. When you’re tired of devouring them over the kitchen sink, this tart is a simple way to make dessert out of one of summer’s treasures. It’s completely no-bake, with an almond-cookie crust, chilled cream cheese filling and refreshing wine-soaked peaches.
Choose fruit that’s uniformly creamy yellow all over (no green), smells deliciously peachy, and feels firm to the touch with a slight softness near the stem end.
no-bake prosecco peach cream tart
The crust and filling come together in a few seconds in a food processor, but once assembled the tart needs to chill at least 4 hours, so plan accordingly.
If you don't have ladyfingers use plain wafer cookies, enough to make 1 cup fine crumbs.
Save the extra peach-infused syrup - it makes a great cocktail with a splash of vodka or in a chilly glass of prosecco.
- 3 ounces ladyfinger cookies (8 – 10)
- 2 tablespoons sugar
- 1 cup almond meal (or almond flour)
- ¼ teaspoon fine sea salt
- 6 tablespoons butter, melted
- 8 ounces cream cheese
- 8 ounces crème fraiche
- ¼ cup sugar
- ¼ teaspoon almond extract
- ¼ cup sugar
- 6 ounces chilled prosecco (Moscato or dry Riesling would work too)
- ¾ pound firm-ripe peaches (2 or 3 large), halved and pitted
- Break the ladyfingers into pieces and place in a food processor with the sugar. Pulse until the cookies form fine crumbs. Add the almond flour and salt and pulse to combine. Drizzle in the butter and pulse a few seconds, until the mixture sticks together when you pinch it between your fingers.
- Transfer the dough to an 8-inch tart pan with a removable bottom, and press it evenly across the bottom and up the sides. Put the pan in the refrigerator to chill while you make the filling.
- Put the cream cheese, crème fraiche, sugar and extract into the food processor and process until smooth and creamy, about 1 minute.
- Scrape the filling into the tart pan, smoothing the top. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- In a medium bowl, whisk the sugar with ¼ cup water. Stir in the prosecco until sugar is completely dissolved (the prosecco will foam) Slice the peaches into ½-inch wedges and add to the bowl. Gently stir the peaches to coat with syrup. Cover and chill in the refrigerator for at least 4 hours or overnight.
- When ready to serve the tart, carefully separate the tart base from the sides by pushing upward. Put the tart on a serving plate.
- Use a slotted spoon to lift the fruit from the syrup and arrange over the top of the tart. Slice and drizzle a little syrup over each serving.
Makes one 8-inch tart