Adapted from marthastewart.com
- 3 cups peaches and apricots, pitted, and sliced (enough to cover the surface of the tart)
- 1–2 tablespoons jam or marmalade-apricot, peach, lemon, or orange
- 1½ cups graham crackers, crushed (about 8–10 graham crackers)
- 2 tablespoons plus ¼ cup sugar
- 6 tablespoons butter, melted
- 6 ounces cream cheese, room temperature
- ½ teaspoon vanilla extract or 1 vanilla bean, split and seeds scraped out
- ¾ cup heavy cream
- 9-inch tart pan with removable bottom
- Pastry brush
- Preheat oven to 350°F.
- To make the graham cracker crust, place graham crackers and 2 tablespoons sugar in a food processor and pulse until finely ground. Add butter and process until well combined.
- Transfer crust mixture to 9-inch tart pan.
- Using your hands or the base of a round, clean, and dry measuring cup, firmly press mixture into the bottom and up the sides of the tart pan.
- Bake until nicely browned, about 10–12 minutes.
- Let cool completely on a wire rack.
- For the filling, in a large bowl, beat cream cheese, vanilla, and remaining ¼ cup sugar with an electric mixer on medium high setting.
- Beat until fluffy. Slowly add cream and beat until soft peaks form.
- Evenly spread the mixture into the cooled graham cracker crust, then lay sliced stone fruit evenly on top.
- Once fruit is placed, in a small saucepan, mix jam with 1 teaspoon water.
- Heat on low until liquefied, about 2 minutes. Using a pastry brush, dab fruit with the glaze.
- Before serving, refrigerate tart for a minimum of 30 minutes or, if well covered, up to 1 day.
Serves 8 as a dessert. Prep time, 30 minutes; cook time, 12–14 minutes.