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1
Set oven to bake at 375 degrees.
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2
In either a glass pie pan or a large tart pan (choose pie if you like a lot of filling; choose tart if you like less filling), liberally rub bottoms and sides with butter. Set aside.
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3
In a food processor, add all the ingredients EXCEPT the Nutella and process on pulse until it looks like sand. It won't take long, just a minute or two if that.
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4
Pour crust mixture into your choice of pan. Then using your knuckles, start pushing down and across into the rim to form a crust. It will be a thicker crust on the pie than on the tart.
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5
Bake for 20 minutes. Remove from oven and let cool for five minutes.
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6
After five minutes or so, spread 1/2 a jar (or more to taste) of Nutella onto the bottom of the still warm crust and up the sides. Then set aside to finish cooling while you make the filling.
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7
In a food processor, add the cream cheese and the peach Greek yogurt. Process until smooth and creamy.
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8
Add the cream cheese mixture on top of the Nutella layer and smooth to the edges of the pan.
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9
Add the sliced peaches to the top of the pie/tart in a circular pattern. I usually start at the outside and work my way in, but that's just me. You will probably use more peaches on the tart than on the pie.
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10
After decorating with the peaches, swirl the slightly cooled and melted Peach Preserves over the top of the whole pie or tart to glaze.
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11
If you eat it immediately, it will probably run slightly but it won't affect the taste at all! For a firmer texture, refrigerate for several hours or overnight. Enjoy!
