Summer Peach and Tahini Tart

A creamy summer tart featuring a crisp baked shell filled with tahini, cream cheese, honey, lemon, and vanilla, then topped with juicy ripe peaches. Nutty, bright, and elegant, this dessert balances rich sesame flavor with fresh seasonal fruit.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 25

Total Time: 1 40

Servings: slices

Calories: 385kcal

Author: Lora

Cost: 3

Equipment

9-inch tart pan
mixing bowl
electric mixer
offset spatula
pastry brush
sharp knife

Ingredients

1 9-inch baked tart shell
3-4 medium ripe peaches, thinly sliced
8 oz cream cheese, softened
1/3 cup smooth tahini
1/3 cup honey
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp fine salt
1/4 cup heavy cream
2 tbsp apricot jam
1 tbsp toasted sesame seeds

Instructions

Bake a 9-inch tart shell until crisp and golden. Let it cool completely before filling.
Beat the softened cream cheese until smooth.
Add tahini, honey, lemon juice, vanilla extract, and salt. Mix until creamy and fully combined.
Pour in the heavy cream and beat again until the filling is thick, smooth, and spreadable.
Spread the filling evenly into the cooled tart shell using a spatula or spoon.
Chill the tart for at least 30 minutes so the filling can firm up.
Slice the peaches into thin 1/8-inch slices and arrange them in overlapping circles or rows over the filling.
Warm the apricot jam with a teaspoon of water and brush it lightly over the peaches for shine.
Sprinkle toasted sesame seeds over the tart if desired.
Chill the tart for at least 45 minutes before slicing and serving.

Notes

Use ripe but firm peaches for the cleanest presentation. Chill the filled tart before adding fruit and again before serving. Leave peach skins on for extra color or peel if preferred. For added texture, garnish with toasted sesame seeds or pistachios. Best served chilled and rested at room temperature for 10 minutes before slicing.

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