Got peaches? Fun tart recipe from MY 103.9 host Monti Carlo

You can make this easy peachy rhubarb tart with your kids for a perfect Father's Day treat!

Monti Carlo, a host on MY103.9, says you can put this beautiful dessert on the table in under an hour with her secret weapon: puff pastry.

You can use almost any fruit for a tart; though she loves the combination of rhubarb and peaches, since they're in season and go amazing together topped with a sweet citrus ginger glaze.

·    ½ cup sherry
·    1 tablespoon ground ginger
·    ½ cup brown sugar
·    1/4 teaspoon vanilla
·    2 cups rhubarb (about 2 large stalks), thinly sliced diagonally (1/8 inch)
·    2 cups peaches (about 4 peaches), thinly sliced into half moons (1/4 inch)
·    1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed
·    1 tablespoon butter
·    1 tablespoon heavy cream

Lemon Cream Cheese
·    1 package cream cheese (8 oz)
·    1 egg
·    1/2 cup sugar
·    1 teaspoon vanilla
·    1 teaspoon lemon juice
·    1 teaspoon grated lemon zest


·    Preheat oven to 400°F with rack in middle.
·    Stir together sherry, ginger, sugar and vanilla in a bowl. Add rhubarb and peaches. Let stand, stirring occasionally, 10 minutes.
·    Mix together all ingredients for cream cheese until smooth.
·    Meanwhile, cut pastry in half lengthwise. Roll out each piece to an 11 by 7 inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on an ungreased large baking sheet,
·    Make a 1/2-inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through). Prick pastry inside border all over with a fork.
·    Strain rhubarb/ peach mixture through a sieve set over a bowl, reserving liquid. Top 1 pastry rectangle (within border) with a thin layer of cream cheese and then rhubarb and peaches, overlapping slices slightly. Repeat with remaining pastry rectangle and rhubarb/ peach mixture.
·    Bake until pastry is puffed and golden (underside of pastry should also be golden), about 30 minutes.
·    Meanwhile, boil reserved rhubarb peach liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes. Add 1 tablespoon of butter and 1 tablespoon of heavy cream. Whisk until creamy.
·    Transfer tarts to a rack. Drizzle rhubarb and pastry with sherry caramel and sprinkle with zest.
·    Makes 8 servings

MY 103.9 is kicking off its "My Summer Vacation" series with a trip for two to Chicago to see Bon Jovi live! Listen to My Mornings With Monti to find out what song can take you there.
Mornings from 6 a.m. to noon on My 103.9 or online at

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