Ginger Peach Tart

from Abby.  Makes two 10" tart pans' worth

• Pie Crust

Filling

• 3 eggs
• 3 cups cream cheese (3 8oz packages)
• 3/4 c. sugar
• 5 Tbs crystallized ginger
• 1 Tbs lemon peel

Topping

• 2 T lemon juice
• 5 c. fresh peach slices (or two bags of high quality frozen peach slices)
• 1 Tbs crystallized ginger
• Apricot jam

Preheat oven to 325.

Line two 10" tart pans with the pie dough (I confess, I use store-bought).

Beat together all of the ingredients for the filling until it is completely smooth. Pour into the two tart pans.

Cut up the fresh peaches into 1/2" slices. Toss the peach slices in with the lemon juice making sure they all get coated. Artfully arrange the slices on the tart filling making a pattern that is pleasing to the eye.

Heat 1/2-1 cup of the apricot jam in a heavy sauce pan until it turns runny. Brush over the peach slices with a pastry brush. Sprinkle the remaining crystallized ginger over the tarts and bake for 35-40 minutes or until the edges of the filling begin to have the slightest bit of brown. Let cool and serve with vanilla ice cream.