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The Ultimate Fredericksburg Peach Cream Cheese Tart: A Texas Hill Country Classic

A Taste of the Texas Hill Country

In the heart of the Texas Hill Country, Fredericksburg is synonymous with sun-ripened, juicy peaches. This Fredericksburg Peach Cream Cheese Tart, popularized by Rebecca Rather at her famous Rather Sweet Bakery, is the quintessential summer dessert. It combines a crisp, buttery lemon zest crust with a velvety filling of cream cheese and mascarpone, topped with a stunning arrangement of fresh fruit.

While this recipe is a showstopper during peach season, it is incredibly versatile. As the seasons change, you can easily swap the peaches for ripe pears or crisp apples. If you are looking for more iconic Texas treats, you might also enjoy our Texas Big Hairs Chocolate-Hazelnut Meringue Tarts or a light lunch of Apple-Almond Chicken Salad with Homemade Mayonnaise.

Note: This tart features a unique scoring technique for the fruit that creates a professional, bakery-style appearance once glazed.

Ingredients

Lemon Zest Tart Crust

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 teaspoon lemon zest
  • 2/3 cup (11 tablespoons) chilled unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 1/4 cup chilled heavy whipping cream (plus more if needed)

Cream Cheese Filling

  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup mascarpone cheese
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

Fruit Topping & Glaze

  • 5 to 6 large fresh peaches (or pears/apples)
  • 1/2 cup sugar mixed with 2 teaspoons ground cinnamon
  • 1/2 cup apricot jam
  • 3 tablespoons brandy
  • 3 tablespoons water

Instructions

  1. Prepare the Crust: Mix flour, salt, sugar, and zest. Cut in the chilled butter until the mixture looks like dried peas. Add the egg and cream, mixing until the dough just forms a ball. Wrap in plastic and refrigerate for 1 hour.
  2. Roll and Fit: Roll the dough to 1/8-inch thickness and fit it into a 10-inch tart pan. Preheat your oven to 375°F.
  3. Make the Filling: Beat the cream cheese and sugar until fluffy. Add mascarpone and vanilla, followed by the eggs. Fold in the flour and salt. Spoon this mixture into the unbaked crust.
  4. Prepare the Fruit: Peel and pit the peaches. Cut 7 halves and score them diagonally in a diamond pattern. Coat these in the cinnamon-sugar mixture. Arrange 6 halves around the edge and one in the center. Dice the remaining fruit, coat in sugar, and fill the gaps.
  5. Bake: Bake for 50 to 55 minutes until the filling is set.
  6. Glaze: Heat the apricot jam, brandy, and water in a saucepan until thickened. Brush the warm glaze over the tart immediately after removing it from the oven.
Tip: For the best flavor, use room temperature mascarpone and cream cheese to ensure the filling is perfectly smooth without over-beating.
Warning: Ensure the apricot glaze is strained if it contains large fruit chunks to achieve a clear, professional shine.

Allow the tart to cool for at least one hour before serving. This allows the cream cheese and mascarpone layer to firm up, ensuring perfect slices every time. It is best served at room temperature to let the flavor of the Fredericksburg peaches truly shine.

Filed Under: Peach Tart Fredericksburg Texas Recipes Cream Cheese Dessert

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