#peachlove: Peach and Berry Cream Cheese Tart with a Cinnamon Almond Crust

peach and berry cheesecake tartI’m sitting here writing this post feeling bad.  

REALLY bad.

Because I can’t share this delicious peach and berry cream cheese tart with a cinnamon almond crust with you for breakfast…

Yes, breakfast.

Loaded with healthy stuff like fresh, in-season peaches {duh}, rasp/boysen/blue/straw berries blended in to a lovely sauce, cinnamon spiced almond flour, a little dose of calcium from Greek Yogurt and Neufatel or cream cheese, plus a hint of maple syrup sweetness, this tart is DEFINITELY breakfast worthy.

peachesmixed berriesalmond flour tart crust, gluten-free

And, that’s why I’m sitting here at my desk, enjoying a slice with my morning coffee, and feeling guilty.

VERY guilty.

But, in honor of this month’s love bloghop,#peachlove, I’m happy to share the recipe with so you can make your own peach and blueberry cream cheese tart for breakfast too.

#peachlove: Peach and Berry Cream Cheese Tart with a Cinnamon Almond Crust

Peach and Berry Cheesecake Tart with a Cinnamon Almond Crust

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 1 slice

Ingredients

  • 2 cups almond flour
  • 4 tablespoons virgin coconut oil, divided
  • 1 tablespoon maple sugar or brown sugar
  • 1 egg white
  • 1/2 teaspoon cinnamon
  • 2 cups mixed berries
  • 3 tablespoons maple syrup, divided
  • 1 6 ounce package Neufatel cheese OR cream cheese
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 2-3 fresh peaches, skins removed, and thinly sliced

Instructions

  1. Preheat oven to 350 degrees. Combine almond flour, 3 tablespoons coconut oil, maple sugar, and egg white in a mixing bowl. Mix well, then press mixture in to a tart pan that has been coated with a little coconut oil. Bake tart in oven for 10-15 minutes, or until lightly golden brown. When finished baking, cool slightly, then transfer to refrigerator for 20 minutes to cool completely.
  2. While crust is baking, make the berry sauce. Heat 1 tablespoon coconut oil in a medium sauté pan. Add berries and 1 tablespoon maple syrup, and cook over medium heat, while stirring frequently, for 2-3 minutes. Carefully place warm berry mixture in to a blender, and blend on high until pureed. Store sauce in refrigerator until ready to use.
  3. Combine Neufatchel/Cream cheese, Greek yogurt, 2 tablespoons maple syrup, and vanilla extract in a mixing bowl, and beat with a hand mixer until well combined. Store cheese/yogurt mixture in the refrigerator until ready to use.
  4. To prepare tart: Spread cheese/yogurt mixture over tart crust, then arrange peach slices on top. Drizzle berry sauce on top to serve.
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berriesWe love these berries on pancakes, waffles, and french toast too!

Nutrition Nuggets:

  • Naturally gluten-free.
  • Provides healthy fats from almonds, and virgin coconut oil.
  • Berries are a terrific source of antioxidants for heart health, cancer prevention, and more.
  • Rich in fiber from the almonds, peaches, and fiber to fill you up and keep your blood sugar stable all morning long.
  • Modest amount of protein from the almonds and Greek yogurt.  If you are enjoying this for breakfast, I recommend enjoying it with a side of eggs, additional Greek yogurt, or another protein rich dish to get your day off to a healthy start.

I owe a big thanks to Sylvie at Gourmande in the Kitchen, and to Big Tex for the inspiration to create this delicious tart.  You see, not long ago, I made Sylvies’ fabulous Pea and Herbed Goat Cheese Tart for dinner, which we all loved, but especially Big Tex who suggested we make a sweet version too, with strawberries and LOTS of whipped cream.

There’s no whipped cream in this version, but the neufatel cheese makes a rich and creamy substitute, and the fresh, in-season peaches and berries make a delicious addition too. If lots of whipped cream and strawberries are your thing, be sure and check out this post for Big Tex’s favorite strawberry and whipped cream dessert!

peach and cream cheese tart

Enjoy!

Please make sure to check out my #peachlove co-hosts delicious creations as well:

 

What’s your favorite way to enjoy summertime peaches?  Ever eat “dessert for breakfast???

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Comments

  1. That second shot of the peaches is stunning. Love this berries and peaches tart! A perfect summer treat!

  2. Yum, super creamy filling and great alond crust. This berry sauce is a perfect match ;-)

    Happy #peachlove month!

  3. Your tart looks amazing with the fresh peaches, berry sauce, and cream cheese filling, Oh my! I would definitely eat this for breakfast. Sending loads of #peachlove your way!

    • So glad you are a dessert for breakfast eater too Becky :-) And I love your #peachlove salad with grilled peaches. I still need to try grilling them sometime soon!

  4. Oh my…I’m so jealous! I actually do like to have fruit based pies for breakfast as long as the ingrients are pure and healthy…not sugared up. This would be awesome…and I have some house guests coming for the weekend soon that I think I will treat them royaly to this!!

  5. Ooh, I so want to try this! Thanks for sharing. I love peaches just fresh from the tree. I’ve been known to eat dessert for breakfast, but my desserts are like yours–nourishing and healthy. :)

  6. I would love this for breakfast! I always look forward to sweet juicy summer peaches. Just made some peach salsa and peach cherry compote this weekend – can’t get enough of in-season peaches.

  7. Peaches and berries. YUM! This looks divine!!!!!

    Pleasure bloghopping with you!

    <3 Betsy

  8. Looks yummy! I would love to have some for breakfast. Also, I noticed you had the coconut oil as heart healthy and I am just not on board with this yet, but I want to be, so I have been searching for credible information on this as healthy versus unhealthy. Do you have any good info to share?

  9. One of the most depressing things about summer is that I can’t enjoy a juicy peach! Instead I just look at them and salivate, remembering all the good times :) They contain the dreaded fodmaps, so I stay away. Either way, this recipe is a keeper!! I’m slowing able to add certain foods back into my diet, so many one day that will be peaches!

  10. I vote for grilled peaches but this looks great and don’t feel badly, you deserve your tart. SF, so jealous.

  11. Oh my! This looks just amazing!!
    I just had breakfast (eggs with veggies) but wishing I had this SO much more! :)

  12. This looks beautiful! I love it!

  13. I have a friend that always has a piece of left over Thanksgiving pumpkin pie for breakfast the next day…and I do not see a thing wrong with it!!! When my son was little we use to have ice cream breakfasts!! Your tart looks delicious and amazing. I would totally eat it for brkst.!!! BEAAAUTIFUL!!!

  14. This looks soooo good. I would eat it for breakfast too :-) I notice it uses coconut oil. I’m hearing and reading some really good things about it, but I know it used to be in the bad saturated fat column. I’m reading that it’s actually good for you and doesn’t facilitate weight gain. Can you shed some light on that?

  15. Melinda and Susan-Thanks for your sweet comments! And, great questions regarding coconut oil. I don’t have all the answer’s but here’s my take on it….The research on coconut oil and heart health is very preliminary, but some research is suggesting that coconut oil may not be the “heart health” villian it was once made out to be. Most of the research pointing out coconut oil as “the bad guy” has been done with hydrogenated coconut oil, as opposed to virgin coconut oil which is what I use in my kitchen. I like it for sauteing/cooking at high heat because of it’s high smoke point which doesn’t promote free radical formation. And, I also like it over vegetable oils that are high in omega-6 fatty acids such as corn and soybean. We need some omega 6 fatty acids in our diet, but too many may lead to inflammation, especially if omega 3 intake is sub par. As far as weight gain/loss is concerned, there are some anecdotal reports of weight loss due tot the MCTs {medium chain triglycerides} in coconut oil, but there isn’t any good research I’m aware of to support this at present. My recommendations are to use virgin coconut oil ALONG WITH a mix of other oils in your kitchen. I tend to use primarily coconut oil or high oleic safflower oil for sauteing; extra virgin olive oil for dressings and spreading/dipping on bread; high oleic safflower oil/coconut oil/or pastured butter for baking.

    For more reading here’s an article, plus one study to check out:
    http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all
    http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3146349/

    I look forward to more research in this area.

  16. Thanks everyone for your kind comments! I’d love to hear if you make the tart, and especially if you eat if for breakfast :-)

  17. I think you are spot on with your coconut oil advice to Melinda and Susan; I’ve read the same things too. I don’t use it as much as I would like though due to the somewhat intrusive flavour. In a dish like this it is of course very complementary, and in Asian cooking it is a great replacement for ghee but I would like to see more recipes like this to get more ideas. Lovely peachy treat for dessert – or breakfast.

  18. All of your recipes/pictures are drool worthy and this one is no exception! I love how you decorated the plate as well in the top picture!

  19. Oh, my gosh, what’s not to love about this amazing, delectable tart! I want a slice so badly!!!!

  20. Oh, I’m sorry I missed out on the peachlove. I’ve been wanting to create something peachy lately but wasn’t sure what to make. This looks fab!

  21. I totally thought I already made a comment on this lovely tart! I am sad I can’t enjoy some with you, but I say just have a couple extra slices for me:-) It looks really refreshing and OH MY soooooo good! Hugs, Terra

  22. I’m so glad you all liked the pea and goat cheese tart and were inspired to make a sweet version of it! I like to make it with yogurt and cherries or berries as well and you’re right it’s totally breakfast worthy!

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  25. Well my breakfast definitely looks lackluster after seeing this! What a gorgeous tart!

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