|by Catherine Quevremont|
Though best known as a classic fruit dessert-essentially an inverted tart, with the pastry on the bottom-Tartes Tatin are also delicious savory sn...
1 - 10 of 34 for peach tart
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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
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.
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 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.
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.
CRUST: Cookie crumbs ... pan (11 inch tart). Bake in ... Before serving, toss peach slices with lemon ... or spoon the glaze over the fruit. (Stroudsburg)
Crust: Crumble cookies and combine pecans, butter. Press in 11-inch round pan. Bake in a 350 degree oven until brown; let cool. For filling: Chill a ...
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.
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