White Peaches on a Lavender Cloud

This recipe is easy! You can use the tart/pie crust of your choice, and for variation, top with berries or pineapple, or any light-flavored fruit or jam. Serves 8 generous pieces or 16 smaller "tastes."
Here's another variation of this tart using blueberries and white chocolate.

For a 9" tart pan

Crust:

1/3 recipe Lavender Butter Cookie Dough Recipe here.

Filling:

8 oz. cream cheese, softened
8 oz. whipping cream
5 T. powdered sugar
1 (only 1!) drop culinary lavender essential oil

Topping:

8 oz. peach jam (recipe below for White Peach Jam or purchase your favorite kind!)
½ t. lavender buds

1. Prepare the White Peach Jam (recipe below) if desired. Allow to cool.

2. Use a pre-baked tart shell or bake your own. My favorite is made with Lavender Butter Cookie Dough, recipe here.
Press the dough (1/3 of the recipe) into the tart pan, making certain to fill into all the curves and crevices of the pan. Bake at 375 degrees F for about 7-8 minutes, or until the cookie crust is lightly browned. Remove from the oven and cool on a rack.

3. Prepare the cloud filling: In a small mixing bowl, combine the softened cream cheese, 1/4c. whipping cream, and 3T powdered sugar, mixing until the cream cheese is soft and smooth like a frosting. In a separate bowl, whisk together 2T powdered sugar, 3/4c. whipping cream, and 1 (only 1! Warning!*) drop culinary lavender essential oil. Whip the cream until stiff. Gently fold the whipped cream into the cream cheese, one large spoonful at a time until all is mixed together. Do this very gently, taking care not to beat them vigorously. Keep repeating, “Gently, gently.” as you fold.

*The culinary oil is very concentrated and one drop will flavor the cream subtly and wonderfully. If you accidentally have two drops leave your bottle, it will be a stronger lavender flavor, but it is quite pleasant, so don't worry! If you want a much more subtle flavor, shake the drop(s) into a tiny bowl or a large spoon and use a toothpick to transfer bits of the oil to the cream mixture and taste and repeat until you have the flavor you'd like.

Assemble the tart:

4. Remove the tart shell from the pan and place on a pretty plate. Pretty is always better, don’t you think?
Gently spread the cream cheese mixture in a cloud-like fashion in the tart shell. Top with the peach jam
and sprinkle with the lavender buds. Refrigerate for about 15-20 minutes. Serve! This tart tastes best at room temperature or very slightly chilled. It is so good, there will be no leftovers to share!

Make the jam:

If you decide to make the jam, blanch, peel, & chop 5-6 peaches into ½ - 1-inch pieces. Measure/weigh the chopped peaches and place in a heavy-bottomed 2-quart saucepan. Add an equal amount of sugar and
stir until the sugar is thoroughly mixed into the fruit. Cook the fruit mixture on medium heat and allow it
to simmer until it is thick and jammy, about 10 minutes. It may take a little longer if the peaches are very
juicy. Once the mixture is very thick, transfer it to another bowl and set it into cold/ice water to cool.
You will use about 1 cup (8 oz.) for the tart. Use the rest on your morning toast or process it in a pretty
canning jar or two.

ⒸCopyright 2017 Ann Marie Craig / Century Farmhouse® All Rights Reserved.