2 cups flour, plus more for the work surface
⅓ cup sugar
¼ teaspoon fine sea salt
Finely grated zest of 1 lemon
12 tablespoons (1½ sticks) chilled, unsalted butter, cut into small pieces
1 large egg, beaten
1 large egg yolk, beaten
8 tablespoons (1 stick) unsalted butter, at room temperature
½ cup sugar
2 large eggs
½ cup flour
½ cup pine nuts, finely chopped
1 teaspoon vanilla extract
3-4 medium, ripe peaches
6 ounces Explorateur or other soft-ripened, triple-cream cheese, cut into 6 equal pieces
For the crust: Combine the flour, sugar, salt and lemon zest in a food processor; pulse to blend. Add the butter pieces and pulse just long enough to form a crumbly mix with pieces the size of small peas. Add the egg and egg yolk; pulse just until the dough comes together.
Lightly dust a work surface with flour. Turn the dough out onto it and roll into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 1 day.
Arrange the tart pans on a baking sheet.
Unwrap the dough. Roll out on the floured work surface to a thickness of ⅛ inch. If the dough is too firm, let it sit for 5 minutes before rolling.) Cut into 6 equal pieces; press each piece into a tart pan, trimming off any excess; the dough can be rerolled once. Prick the bottoms with a fork all over, then refrigerate for 10 minutes.
Heat the oven to 350 degrees. Line the chilled tart shells with parchment paper and ceramic weights, dried beans or raw rice. Bake 15 minutes or as needed until the tart shells are firm and dry but not browned. Cool while you make the filling.
For the filling: Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low then medium-high speed until light and fluffy. Stop to scrape down the sides of the bowl.
On medium speed, add the eggs one at a time until well incorporated. Stop to scrape down the sides of the bowl. On low speed, add the flour, pine nuts and vanilla extract; beat until just combined.
Divide all the filling among individual tart shells (still in their pans), smoothing the tops.
Cut the peaches in half; discard the pits. Cut each half into thin slices, then arrange them as you wish, so they mostly cover the filling of each tart. Bake for 40 minutes, or until the center of the filling feels firm and springs back when gently pressed. Transfer the tarts (in the pans) to a wire rack to cool for 20 minutes, then remove the tarts from their pans. Serve with a piece of the cheese alongside each tart (or tart half).
Serves six to 12.
Nutrition values per serving (based on 12): 440 calories, 29 g fat (5 g saturated), 37 g carbohydrates, 1 g fiber, 16 g sugar, 9 g protein, 125 mg cholesterol, 160 mg sodium.
Adapted from "The Cheesemonger's Seasons: Recipes for Enjoying Cheese With Ripe Fruits and Vegetables" by Chester Hastings (Chronicle)