Peach and Hazelnut Tart with Rosemary

For Pastry Shell:

In a food processor add flour, sugar and salt. Pulse for 2 seconds to thoroughly mix.

Slice chilled butter into chunks; add butter and shortening to the flour mixture. Pulse 3 to 4 times for 2 to 3 seconds each time, or until mixture is crumbly.

In a small bowl, whisk egg yolk and water. Pour over the flour mixture and pulse 2 to 4 times, or until the mixture pulls away from the sides of the bowl.

Remove the dough, shape into a disc and cover tightly with plastic wrap. Chill for 30 minutes.

Lightly flour your work surface and rolling pin. Roll dough out to desired size. Transfer dough to tart pan; create decorative edge as desired.

For Tart Filling:

Preheat oven to 400º F. Grease tart pan with butter.

In a large bowl, combine cream cheese, egg, lemon juice, lemon zest, and 2 tablespoons honey. Spread cream cheese mixture over prepared pastry shell. Arrange peach slices on top of cream cheese in an overlapping pattern. Drizzle with the remaining honey and sprinkle with rosemary, nuts and butter.