| Peach Tart |
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| 1 cup all-purpose flour |
2 tablespoons sugar |
| 1/4 teaspoon salt |
1/2 teaspoon vanilla |
| 1/4 cup chilled margarine |
4 or 5 medium peaches, peeled and sliced |
| 2 to 4 tablespoons cold water |
1/2 cup low-calorie apple jelly |
| 4 ounces light cream cheese, softened |
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| For pastry, in a mixing bowl combine the flour and salt. Cut
in the chilled margarine until pieces are the size of small peas.
Sprinkle 1 tablespoon of the cold water over part of the mixture.
Toss with a fork. Push to the side of the bowl. Repeat until all
of the mixture is moistened. Form into a ball. On a lightly floured
surface roll pastry into a 12-inch circle. Wrap pastry around the
rolling pin. Ease into an 11-inch flan pan. Do not stretch. Press
pastry up the sides of the pan. Trim pastry even with the top of
the pan. Prick bottom of crust well with tines of a fork. Bake
in 450o oven for 10 to 12 minutes or until golden. Cool on wire
rack. Meanwhile, in a small mixing bowl stir together cream cheese,
sugar, and vanilla until smooth. Spread atop cooled crust. Arrange
peach slices in circles atop cheese mixture. In a small saucepan
heat apple jelly until melted. Spoon atop peaches. Chill for at
least 2 hours or up to 8 hours. |
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| Yield: 12 servings |
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