Summer Fruit and Goat Cheese Mousse Tart

In a medium bowl, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolk, beating until combined.

In a medium bowl, whisk together flour and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating until combined. Beat in cream. Wrap dough in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°.

Let dough stand at room temperature for 15 minutes. On a lightly floured surface, roll dough to ¼-inch thickness. Transfer to an 11-inch tart pan, pressing into bottom and up sides. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. Bake for 10 minutes. Carefully remove paper and weights. Bake 10 minutes more. Let cool completely in pan.

Spread Goat Cheese Mousse into prepared tart crust. In a medium bowl, combine peaches, 1 cup water, and lemon juice, tossing gently to coat.

Drain peaches through a fine-mesh sieve. Arrange peaches in concentric circles on top of Goat Cheese Mousse; brush with preserves. Remove from pan. Garnish with raspberries, if desired.

In a medium bowl, beat cream with a mixer at high speed until medium peaks form.

In another medium bowl, beat goat cheese, cream cheese, confectioners’ sugar, vanilla, and ginger with a mixer at medium-high speed until smooth. Gently fold cheese mixture into whipped cream. Cover and refrigerate for 1 hour.