A summer tribute to the harvest, this tart celebrates the golden season of stone fruits—juicy peaches, plums, and cherries—honoring my Armenian heritage and international award-winning work in fruit preserves. Drawing from the orchards and traditions that have earned global recognition, I combine buttery layers of phyllo with a delicate orange blossom cream, while the fruits bake until caramelized and glistening under a drizzle of earthy carob syrup. It’s a dessert that embodies summer’s abundance and the joy of sharing a table during the harvest season.

Ingredients:

For the Phyllo Base:

• 8 sheets phyllo dough, thawed
•  (5 tbsp) unsalted butter, melted 

For the Cream Filling:

• 250 g (8 oz) cream cheese, softened
• 120 g (1/2 cup) Greek yogurt or labneh
• 60 g (1/4 cup) honey (or more to taste)
• 1 tsp orange zest
• 1/4 tsp ground cardamom
• 1 tsp orange blossom water (or rose water, optional)

For the Topping:

• 2–3 ripe stone fruits (peaches, plums, cherries, apricots), halved and pitted
• 3 tbsp carob syrup (or date)

1. Prepare the Phyllo Base:

• Preheat the oven to 350°F.
• Brush a round tart pan with melted butter.
• Layer one sheet of phyllo dough, letting the edges overhang. Brush lightly with butter.
• Repeat with the remaining sheets, rotating each layer slightly. Sprinkle ground almonds/pistachios between every second layer.
• Fold or scrunch the overhanging edges inward to form a rustic crust.

2. Make the Cream Filling:

• In a bowl, whisk the cream cheese until smooth.
• Add yogurt/labneh, honey, orange zest, cardamom, and orange blossom water.
• Beat until creamy and fluffy.

3. Assemble and Bake the Tart:

• Spread the cream filling over the unbaked phyllo base.
• Arrange the halved stone fruits (skin side up) on top, pressing into the cream.
• Bake for 25–30 minutes until the phyllo edges are golden, the cream is set, and the fruits are softened.

4. Final Touches:

• Remove from oven and let cool for at least 20 minutes.
• Drizzle with the carob syrup before serving.

5. Serve:

• Slice and enjoy the harmony of crisp phyllo, floral cream, and caramelized stone fruits.