|The Art of the Tart|
|by Tamasin Day-Lewis|
The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat.
Results 1 - 10 of 34 for peach tart
Result Page: 1
Cream butter and sugar. Add remaining ingredients and press into a 9x13 pan. Bake at 350 degrees for 10 minutes and cool. Combine thoroughly and pour ...
22% calorie reduction ... with mixture. Arrange peach mixture on pastry, ... as necessary. Bake tart in preheated 425°F ... 12 packets Equal® sweetener. Equal
For filling, combine ... Stir until well blended. Turn into tart shell. Freeze until firm. Remove from freezer 10 minutes before serving. Makes 1 serving.
Combine peaches, sugar, ... the 6 baked tart shells. Spoon the ... until the glaze is set. Garnish with whipped cream and peach slices. Makes 6 servings.
Combine flour and ... dough to fit tart pan. Fit into ... on glaze to cover fruit. Chill one hour. Tip: Make tart the same day as it does not keep well.
Crumble macaroons. Mix ... Before serving toss peach slices with lemon ... preserves, honey and cinnamon in saucepan, heat just until melted. Spoon over fruit.
CRUST: Cookie crumbs ... pan (11 inch tart). Bake in ... Before serving, toss peach slices with lemon ... or spoon the glaze over the fruit. (Stroudsburg)
Melt butter and ... bring to a boil until thick. Take off heat add 1 box peach Jello. Stir well, add 2 cups fresh peaches. Spread over #2 layer. Refrigerate.
Combine flour and sugar in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle with water and 1/4 teaspoon ...
Place peach halves tightly together ... Mix thoroughly. Pour mixture over peaches and bake at 425 degrees for 15 minutes and 375 degrees for 35 minutes.
Result Page: 1
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