Too many peaches and not enough days to eat them. I needed to use some up quickly, so I came up with this very quick peach tart.
Preheat oven to 400.
Thaw one sheet of frozen puff pastry for 15 minutes. Using your hands, spread the dough to make it a little bigger, then fold up the edges to form a little higher lip around the edge. Beat an egg yolk, and brush it over the whole tart crust. Bake for 15-20 minutes until dark golden brown.
While crust is cooking, peel and slice 3-4 large peaches. Let them soak in a splash of Amaretto.
Combine 8 oz. softened light cream cheese, 1/4 c. powdered sugar (or Splenda), and a T. of Amaretto. Mix well.
When tart crust is completely cool, spread with cream cheese mixture, them top with peaches.