Pretty Peach Tart

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Make peach compote. Cut peaches in half and remove the seed. In a large sauce pan, put peaches, 1/2 cup of granulated sugar, 1 tablespoon of lemon juice and 2 cups of water. Bring to a boil. Reduce heat and simmer for 5-10 minutes. Let cool.
3. 3
   Make crust. In a bowl, cream 8 tablespoons of butter. Add 2 tablespoons of granulated sugar and 1 cup of flour. Mix well. Work with hands until dough almost holds together. Divide the dough into 6 and press lightly buttered muffin pan. Poke holes in bottom and side of crust. Bake for 15-17 minutes.
4. 4
   In the mean time, make cheese cream. In a bowl, beat 4 oz of cream cheese, add 1 tablespoon of granulated sugar, 1 teaspoon of lemon juice, 1 tablespoon of flour and 3 tablespoons of whipped cream Mix well.
5. 5
   In another bowl, combine 1 egg white and 1 teaspoon of granulated sugar. Whip until the stiff peaks are just formed and then add to the cheese cream
6. 6
   Pour the cheese cream into each crust and bake at 350 degrees F for 20-23 minutes. Let cool.
7. 7
   Spread 1 tablespoon of whipped cream on each tart and place 2 sliced peach compote on top.