Peaches and cream tart
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Reduced fat graham cracker crumbs |
| 6 | tablespoons | Diet margarine |
| 1 | teaspoon | Ground cinnamon |
| ¼ | cup | Sugar |
| 3 | tablespoons | All-purpose flour |
| 1 | pack | Unflavored gelatin |
| ¼ | teaspoon | Salt |
| 1½ | cup | Skim milk |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Fat free nondairy whipped topping; thawed |
| 2 | Medium-sized peaches; pitted and thinly sliced | |
| 2 | tablespoons | Peach jam; melted |
Directions
CRUST
FILLING
Heat oven to 375.
Prepare Crust: Combine crumbs, margarine and cinnamon in small bowl until blended. Press mixture over bottom and up sides of 9 inch tart pan with removable bottom.
Bake crust in 375 oven for 5-7 minutes or until lightly colored. Transfer tart pan to rack to cool.
Prepare Filling: Combine sugar, flour, gelatin and salt in medium size saucepan. Whisk in milk and egg. Cook over medium heat, stirring constantly, until mixture coats back of a spoon, about 3 minutes. Do not boil or mixtrue may curdle; remove from heat. Stir in vanilla.
Place saucepan in large bowl filled with ice cubes and water. Refrigerate until mixture mounds when dropped from spoon, about 30 minutes. Fold in whipped topping. Spoon mixture into cooled crust. Refrigerate until firm, about 2 hours.
Arrange sliced peaches in concenteric circles on top of tart. Brush with melted jam. Serve immediately.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998