5 or 6 large peaches, peeled and sliced
3/4 C. cream cheese
1/2 C. heavy cream
1 C. sugar
4 eggs
1/2 tsp. ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
1/2 tsp. rum extract

 

For the pastry, preheat oven to 350°. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1- to 2-T. pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine.  Press into a well-greased 12-inch flan or tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from oven and cool while making the filling.  For the filling, preheat oven to 350°, if you haven’t done so already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar and mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold with softly whipped cream or caramel sauce.