Peaches'n'Cream Tart

We made spinach, ham, turkey, egg, and cheese hand pies for brunch as a family yesterday. Since we're all "stuck" at home together with the "Safer at Home" order in place I figured that we might as well sleep in and then make brunch together. Jared made the filling because he's fantastic at making eggs. Each of the kids took turns helping fill, seal, and brush the pies with egg wash. Then we ate them together with the leftover filling.
Sorry for the rabbit trail. :D
While we were working on brunch, Miss E (my almost 12 yr old) decided that we needed a fruit version. I didn't have enough pie dough ready to make a bunch more hand pies so we decided to make a tart instead. Here's what we did.
Peaches'n'Cream Tart

• 1 package store-bought pie dough (2-9" rounds if you're making your dough)
• 1 quart peaches in light syrup 
• 3/4 cup sugar, divided
• 4 Tbsp cornstarch 
• 1 (8 oz) block cream cheese (at room temp)
• 2 eggs, divided
• 1 Tbsp water
• 2 tsp vanilla 
• 1/3 c powdered sugar 
• 2 Tbsp half'n'half 
• tart pan or aluminum foil-lined pizza pan

Directions

1. I have a 10" tart pan so I needed to increase the size of the rounds. I also wanted to create a more interesting crust edge so I placed the two pie dough rounds on top of each other and then rolled them out together. This gave me a large finished diameter (closer to 13"-14"). I lined the tart pan with this and let it hang over the edge by about an inch or so. 
2. Drain juice from 1 quart of peaches into a saucepan, add 1/2 cup sugar. Reduce over medium heat. Make a slurry of cornstarch and water, whisk it into the juice and sugar mix over medium-low heat till thick like a pie filling. Make sure you slice your peaches thinly, then add them to the thickened filling syrup.
3. In a small bowl, combine the cream cheese and 1/4 cup sugar. Once combined, add 1 egg and 1 tsp vanilla. Pour batter over pie crust and smooth.
4. Pour peach filling over the cream cheese "custard". Fold edging of pie crust over the filling. Brush edges with an egg wash of 1 egg + 1 Tbsp water. Sprinkle with cinnamon, or a cinnamon/sugar mixture over the top and bake for 20-25 minutes at 400 degrees F. Turn off oven and open the oven door. Let cool about 20 minutes.
5. While your tart cools, make a glaze by whisking the powdered sugar, 1 tsp vanilla, and half'n'half together. Drizzle over the top and serve a la mode. Makes 8-12 slices.

If you have leftovers, serve them along with some plain yogurt for breakfast. :)