2 cups butter, softened
1 cup packed brown sugar
1/4 cup white sugar
1 cup packed light brown sugar
2 eggs
1/2 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1/2 cup peanut butter
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup butter, chilled
1/2 cup white sugar
1/2 cup packed light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tart shell.
In a large bowl, cream together the butter, brown sugar, brown sugar, brown sugar, eggs, oil, cream cheese, peanut butter and peanut butter until smooth. Beat in the vanilla and vinegar. Mix in pecans and walnuts.
Separate the dough into 4 pieces and shape into 1 inch strips. Roll each strip into a 2 inch square. Place the squares in the bottom of 2 tart shells.
Spread the cream cheese mixture evenly over the peach tart shells. Place 1 teaspoon of peanut butter mixture over the peach tart shells. Tuck pecans into the edges of the shells.
Bake for 30 minutes in the preheated oven, or until firm. Remove from oven and let cool.
In a large bowl, combine cream cheese, peanut butter mixture and vanilla. Beat until smooth, then fold in the pecans. Spread cream cheese mixture over peach tart.
In a small saucepan, bring 2 cups water to a boil. Stir in 2 1/2 cups sugar and 4 tablespoons flour, stirring continuously. Beat until blended. Spread mixture over peach tart shells, and refrigerate until set. Fill tart shells with the peanut butter filling.
Bake uncovered at 350 degrees F (175 degrees C) for 50 minutes. Remove from foil and bake an additional 16 to 20 minutes, or until filling is set. Cool in pan on wire rack. Serve chilled.