Susige's Notes:
Expand1 cup All Purpose Flour Ask a question about this ingredient
1 cup Peans, halved Ask a question about this ingredient
1/2 cup Butter, cold - sliced + extra butter for buttering pan Ask a question about this ingredient
1/2 cup Brown Sugar Ask a question about this ingredient
1 teaspoon Cinnamon Ask a question about this ingredient
1/2 jar or so of Nutella Hazelnut Spread Ask a question about this ingredient
Set oven to bake at 375 degrees.
Ask a question about this stepIn either a glass pie pan or a large tart pan (choose pie if you like a lot of filling; choose tart if you like less filling), liberally rub bottoms and sides with butter. Set aside.
Ask a question about this stepIn a food processor, add all the ingredients EXCEPT the Nutella and process on pulse until it looks like sand. It won't take long, just a minute or two if that.
Ask a question about this stepPour crust mixture into your choice of pan. Then using your knuckles, start pushing down and across into the rim to form a crust. It will be a thicker crust on the pie than on the tart.
Ask a question about this stepBake for 20 minutes. Remove from oven and let cool for five minutes.
Ask a question about this stepAfter five minutes or so, spread 1/2 a jar (or more to taste) of Nutella onto the bottom of the still warm crust and up the sides. Then set aside to finish cooling while you make the filling.
Ask a question about this step8 ounces Cream Cheese, cold Ask a question about this ingredient
12 ounces Chobani Peach Greek Yogurt (or Vanilla Greek Yogurt if you can't find Peach) Ask a question about this ingredient
5-6 Fresh Freestone Yellow Peaches, Peeled and Sliced Ask a question about this ingredient
8 ounces Peach Preserves, melted and slightly cooled Ask a question about this ingredient
In a food processor, add the cream cheese and the peach Greek yogurt. Process until smooth and creamy.
Ask a question about this stepAdd the cream cheese mixture on top of the Nutella layer and smooth to the edges of the pan.
Ask a question about this stepAdd the sliced peaches to the top of the pie/tart in a circular pattern. I usually start at the outside and work my way in, but that's just me. You will probably use more peaches on the tart than on the pie.
Ask a question about this stepAfter decorating with the peaches, swirl the slightly cooled and melted Peach Preserves over the top of the whole pie or tart to glaze.
Ask a question about this stepIf you eat it immediately, it will probably run slightly but it won't affect the taste at all! For a firmer texture, refrigerate for several hours or overnight. Enjoy!
Ask a question about this stepThanks so much, LuckyCricket! By the way, I'm just learning how to edit my own recipes so when I clicked back I saw an error on the crust that said to add all ingredients, but you need to add everything except the Nutella to make the crust! I've revised it, but wanted you to know just in case!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
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Beautiful...cannot wait to try out this recipe!