Martha Stewart Living Magazine, Jul/Aug 2020, p. 101
4.8 stars
I've always been one that hates waste all around, and now even more so after reading an article about food waste in Bon Appetit Magazine last month.
We had made a dish recently that resulted in 6 oz of cream cheese left over, and for some reason, every time we have leftover cream cheese, it spoils in the fridge. I was determine to find a recipe to use it up and found this pretty easy tart dessert. Really nice and refreshing on a summer day.
Ingredients: peaches, blueberries, cream cheese, unsalted butter, heavy cream, confectioners' sugar, granulated sugar, lemon zest, lemon juice, all-purpose flour, Kosher salt
Tips:
- Need to make sure the tart bottom isn't super thick and don't overbake as it was super thick and hard to cut through with a fork when eating
- Because the fruit was so sweet, used less granulated sugar
- Make sure to read the recipe carefully as the lemon juice and Kosher salt are divided between multiple steps
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