Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

• 100 g (1/2 cup) granulated sugar
• 2 tsp light corn syrup
• 6 T heavy cream or crème fraîche
• 1 T unsalted butter
• 1/8 tsp pure vanilla extract
• 1/4 tsp coarse salt or coarse sea salt

1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 2 large egg yolks
• 50 g (1/4 cup) lightly packed light or dark brown sugar
• 1/2 tsp ground cinnamon
• pinch of coarse salt or sea salt flakes

1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

• 4 T (55 g) unsalted butter
• 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
• 75 g (6 T) granulated sugar
• 1 tsp ground cinnamon
• pinch of coarse salt

1. Melt the butter in a large skillet over medium heat.
2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

• 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
• 4 large eggs
• 1/2 tsp coarse salt
• 190 g (1 1/2 cups) all-purpose flour
• 6 T (85 g) unsalted butter
• butter or vegetable oil, for the pan

1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
5. Transfer the batter to a large glass measuring cup with a spout.
6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
13. Slide the crêpe from the pan onto a large plate.
14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

1. Position a rack in the center of the oven and preheat to 425 F(220 C).
2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
3. Lay the crêpes presentation-side down on a clean work surface.
4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
7. Bake until heated through, 4 to 10 minutes.
8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

Apple Strudel

My Mother-in-Law makes this delicious strudel every Christmas Eve as part of the traditional Ukrainian 12-course feast. It is always a highlight of the meal for me. 🙂

I used tart apples (Granny Smith) but may use a combination of tart and other firm sweet-tart apples next time. I also used a mandoline to slice the apples. My Mother-in-Law has the magic touch… hers tastes better than mine, of course, but I did use her recipe! Yum.

Yield: One Strudel, about 8 servings

• 2 1/2 to 3 tart and firm apples, such as Granny Smith, peeled, cored, and sliced 1/8-inch thick
• 1/2 cup granulated sugar
• 1/2 cup raisins
• lemon zest from 1/2 large lemon
• 1/2 tsp pure vanilla extract
• ground cinnamon, to taste
• 2-3 T fine bread crumbs, plus more for sprinkling
• 8 sheets of thawed phyllo dough
• 1 stick (1/4 pound) unsalted butter, melted
• 1/4 cup light brown sugar
• strawberry preserves

To Make the Filling:

1. Peel, core, and thinly slice the apples. (I used a mandoline to slice the apples 1/8-inch thick.)
2. Mix the sliced apples with the sugar, raisins, lemon zest, vanilla, cinnamon, and 2-3 tablespoons of bread crumbs.

To Make the Strudel:

1. Preheat the oven to 375 degrees.
2. Unroll the phyllo dough and cover with a damp towel and plastic wrap.
3. Remove on sheet of phyllo dough and place on a piece of parchment paper.
4. Brush the entire surface with melted butter, sprinkle lightly with bread crumbs, sprinkle with brown sugar, and dot with strawberry preserves (use very little preserves).
5. Repeat this process for the next 7 layers of phyllo dough.
6. After the dough is prepared, place the filling evenly on top of the dough, starting at the shorter end and leaving 1-2 inches uncovered at the opposite end.
7. Lift the edge of the parchment paper closest to the filling to help roll the dough and form the strudel.
8. Place the roll, seam side down, on a parchment paper-lined baking sheet. Brush with remaining melted butter.
9. Bake in preheated oven for 30 to 35 minutes, or until golden brown.

Ina Garten’s Easy French Apple Tart

I already have a couple easy fall apple desserts that I make every year- French apple cake and apple pie bars. I had to add this one onto the list this year. I love fruit desserts! 🙂

This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method.

The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving. We ate it with vanilla ice cream which was completely unnecessary but delicious.

For the Pastry:

(Alternatively, use one sheet of store-bought puff pastry- I used Trader Joe’s)

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water

For the Apples:

• 4 Granny Smith apples or a combination of apples (I used 1 1/2 Granny Smith, 1 1/2 Honey Crisp, and 1 Juici apple)
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
• 1/4 to 1/3 cup apricot jelly or warm sieved apricot jam
• 2 tablespoons Calvados, rum, or water

For the Puff Pastry Crust:

1. Thaw overnight in the refrigerator or for 2 hours at room temperature.
2. Line a rimmed baking sheet with parchment paper; remove from the pan.
3. On the parchment, roll the thawed crust into a 10×14-inch rectangle. Using a ruler and a small knife, trim the edges.
4. Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared.

To Make the Pastry Crust:

1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
4. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
5. Line a sheet pan with parchment paper.
6. Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. (I would roll it out on the parchment paper.)
7. Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.

To Prepare the Apples and Finish the Tart: 

1. Preheat the oven to 400 degrees, preferably on convection.
2. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
3. Slice the apples crosswise in 1/4-inch-thick slices. (I used a mandoline.)
4. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.)
5. Sprinkle with the full 1/2 cup sugar and dot with the butter.
6. Bake for 30 minutes, rotating halfway through.
7. Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. *Don’t worry! The apple juices will burn in the pan but the tart will be fine!
8. When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture. (I used apricot jam and used a whisk to break up large chunks. It could also be strained.)
9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Swiss Chard & Ricotta Galette

I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂

This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂

The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.

Yield: One 10 to 11-inch tart

For the Crust:

• 1 cup unbleached all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon kosher salt
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
• 3 ounces cream cheese
• 1 large egg yolk

For the Filling & Egg Wash:

• 2 tablespoons extra-virgin olive oil
• 12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
• 1 large onion, sliced lengthwise 1/4 inch thick
• Kosher salt and freshly ground pepper
• 3 tablespoons balsamic vinegar
• 2 tablespoons golden raisins
• 3 anchovy fillets, coarsely chopped (optional)
• 2 tablespoons fresh thyme leaves
• 6 ounces ricotta, room temperature
• 1/4 cup finely grated Parmigiano-Reggiano
• 3 tablespoons heavy cream, divided
• 1/2 teaspoon freshly grated nutmeg
• 1 large egg yolk

To Make the Crust:

1. Pulse flour, oats, and salt in a food processor to combine.
2. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
3. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

To Make the Filling:

1. In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
2. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
3. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
4. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
5. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
6. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
7. Stir in nutmeg; season with salt and pepper.

To Make the Galette:

1. Preheat oven to 375 degrees, preferably on convection.
2. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
3. Arrange onion mixture evenly over dough, leaving a 3-inch border.
4. Spread ricotta mixture over onion mixture; top with chard mixture.
5. Fold edges of dough over and gently press down to seal.
6. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
7. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
8. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Tomato-Lemon Tart

Lucky me- I recently received several beautiful homegrown tomatoes from friends. 🙂 This quick and easy tart was a great way to showcase them.

The recipe was adapted from Bon Appétit. I modified the method and proportions and added parmesan in lieu of creme fraiche. The punch of lemon surprised my son but I thought that it added bright and fresh flavor.

We ate this tart for dinner with a green salad. It would also be lovely served as an appetizer. A dollop of ricotta cheese may also be nice, so I included it as an option for next time.

Yield: 4 servings

• 1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
• all-purpose flour, for dusting
• 2 garlic clove, finely grated
• 2 tablespoons olive oil, divided, plus more for serving
• 1/2 lemon, thinly sliced into 1/8-inch rounds on a mandoline, seeds removed (5-6 slices)
• 1/2 to 1 cup basil leaves, to taste, divided
• 1 pound ripe tomatoes (about 3 medium), sliced 1/4 inch thick
• Kosher salt and freshly ground pepper
• 1/4 cup freshly grated Parmesan Reggiano cheese
• ricotta cheese, for serving, optional

1. Preheat oven to 375°, preferably on convection.
2. Place tomato slices on a paper towel-lined cutting board. Season with salt and pepper.
3. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 10×14 inches.
4. Prick pastry in a few places with a fork, leaving a 1″ border around the edges, then slide parchment paper onto a rimmed baking sheet.
5. Combine grated garlic and 1 tablespoon of oil in a small bowl and brush dough with garlic oil, staying within border.
6. Arrange 5 to 6 lemon slices over the brushed pastry, then scatter 8 basil leaves over lemon slices.
7. Pat the tomatoes dry with additional paper towels. Arrange tomatoes on top of the pastry (a little overlap is okay). Drizzle with 1 tablespoon of oil.
8. Bake tart until edges of pastry are browned, puffed, and crisp, about 30–35 minutes.
9. Remove from the oven and top with grated parmesan and basil (chiffonade).
10. Let tart cool 10 minutes before cutting into 8 pieces. Serve with a dollop of ricotta cheese, if desired.

Caramelized Zucchini Phyllo Pie with Corn & Herbs

This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.

The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.

Yield: Serves 6

• 6 phyllo sheets from a 1-pound package of frozen phyllo dough (13×18-inch), thawed in the refrigerator overnight
• 1 1/2 pounds zucchini (about 3 medium)
• 2 medium-large shallots
• 5 tablespoons olive oil, divided
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon water
• 2 large eggs
• 1/4 cup tightly-packed coarsely chopped fresh basil leaves, plus whole leaves for garnish
• 3 tablespoons coarsely chopped fresh dill
• 1 1/2 ounces Parmesan cheese (1 scant cup freshly grated)
• 1 1/2 cups fresh or frozen corn kernels (from about 2 ears fresh)
• 3 ounces feta cheese (about 1/3 cup crumbled)
• hot sauce, for serving (optional)

1. Thaw 1 (1-pound) package phyllo dough overnight in the refrigerator, if needed (if there are two interior packages, just thaw one). Unroll and stack 6 of the phyllo sheets on a large baking sheet. Cover with plastic wrap, wax paper, or a damp kitchen towel and leave at room temperature. Reroll the remaining phyllo sheets, place in a gallon-size zip-top freezer bag, and refreeze for another use. (I covered it with a damp paper towel topped with plastic wrap.)
2. Trim the ends off 1 1/2 pounds zucchini. Slice each in half crosswise, then halve lengthwise. Slice lengthwise into thin planks. Place in a large bowl.
3. Halve and thinly slice 2 shallots. Add to the bowl with the zucchini.
4. Heat 3 tablespoons of the olive oil in a 10-inch cast iron or straight-sided ovensafe skillet over medium-high heat until shimmering. Add the zucchini and shallots (reserve the bowl), season with 1 1/2 teaspoons of the kosher salt and 1/4 teaspoon of the black pepper, and toss to coat in the oil as best you can (the pan will be very full).
5. Cook, stirring occasionally, until the squash and shallots are slightly caramelized and beginning to stick to the pan, 12 to 15 minutes.
6. Reduce the heat to medium, add 1 tablespoon water, and continue to cook 5 minutes more, scraping up the flavorful stuck-on bits as you go.
7. While the squash cooks, arrange a rack in the lower third of the oven and heat the oven to 400°F, preferably on convection.
8. Whisk 2 large eggs in a large bowl.
9. Prep and add the following to the eggs in the bowl: Coarsely chop fresh basil leaves until you have 1/4 tightly-packed cup. Coarsely chop fresh dill until you have 3 tablespoons. Finely grate Parmesan cheese until you have 1 scant cup, if needed. If using fresh corn, remove the husks and cut the kernels from the cobs (about 1 1/2 cups). Crumble in 3 ounces feta cheese. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
10. When the squash is ready, add it to the bowl and stir to combine.
11. Pour the remaining 2 tablespoons olive oil into a small bowl, for brushing. Wipe the skillet clean and brush with a thin layer of the oil.
12. Working quickly to prevent the phyllo from dying out, transfer 2 phyllo sheets to the skillet, overlapping them to completely cover the bottom and sides of the pan, folding any overhang into the pan. (Keep the remaining phyllo covered). Brush lightly with olive oil.
13. Place a third phyllo sheet in the skillet so that half is hanging over the rim. Repeat with the remaining 3 sheets, arranging them so they completely cover the rim of the skillet.
14. Spread the zucchini mixture into the skillet in an even layer.
15. Fold and crimp the overhanging phyllo toward the center, leaving the center 4 inches exposed.
16. Gently brush any remaining oil over the phyllo.
17. Bake until the phyllo is golden brown and crispy and the center is slightly puffed and set, 24 to 30 minutes.
18. Let sit 10 minutes before slicing.
19. Top with torn fresh basil leaves. Serve with hot sauce, if desired.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nectarine & Blueberry Tart

I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.

This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.

Yield: One 9 or 10-inch tart, about 8 to 10 servings

• 1 stick plus 3 tablespoons unsalted butter, room temperature
• 1/3 cup confectioners’ sugar
• 1 2/3 cups unbleached all-purpose flour
• 3/4 teaspoon kosher salt, divided
• 6 ounces cream cheese, room temperature
• 1 teaspoon grated lemon zest (from about 1/2 of a large lemon), plus 2 tablespoons fresh juice, divided
• 1/2 cup granulated sugar
• 2/3 cup heavy cream
• 2 1/2 to 3 peaches or nectarines (1 pound)
• 1 cup fresh blueberries
• mint leaves, for serving, optional

1. Preheat oven to 375°F, preferably on convection.
2. Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
3. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
4. Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
5. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
6. Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
7. Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
8. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
9. Spread mixture into crust; refrigerate 1 to 2 hours.
10. Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
11. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
12. Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
13. Sprinkle with mint, if desired, and serve.