f an ungreased 10-inch tart plan with a removable bottom
aked Shell using 10-inch tart pan with removable bottom.
nto a well greased 12\" tart pan with removable bottom. Bake
10 1/2-inch tart pan with removable bottom (or
Mix milk, cheese, lemon juice and pour into cooled crust. Layer peaches in small slices on top.
Cover with peach jello dissolved by package directions.
Clean and crush berries. Put in large saucepan.
Cut peach slices into pieces and grind in food processor or food mill. Add to berries.
Mix pectin and cinnamon into the fruit mixture and cook over high heat until mixture comes to a boil; stirring constantly.
Add sugar all at once. Bring to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat. Skim and stir to remove foam. Ladle into hot jars and seal.
b>tart shells on a baking tray.
Place custard and reserved peach
minutes.
Place 1 peach half, rounded side down, in
oo starchy and gummy.
Tart:.
Preheat oven to 375
oat the bottom.
Set peach halves in caramel, cut sides
ust fold it randomly- this tart is supposed to be rustic
reased 9 1/2-inch tart pan; press into fluted edges
Remove tart shells cases from the package.<
b>recipe calls for.) The following fruits are also good:
red tart
aking if needed.
Cool tart for 30 minutes on the
ven to 350\u00b0F In tart pan layer phyllo sheets, spraying
he chicken breasts in the peach mixture and drain slightly.
or later use.This dough recipe can be used to make
25\u00b0F.
To make Peach-Blueberry Filling:
Using a
Press cookie dough onto a 14-inch greased pizza pan or use 2 (8-inch) tart pans and bake.
Cool.
Beat cheese, sugar and 2 tablespoons orange concentrate until fluffy.
Spread over cooled crust.
Arrange fruit decoratively on crust.
Melt jelly with remaining juice concentrate and brush over fruit to glaze.
Cut in wedges and serve.
Makes 12 to 15 servings.
Triple Sec can be used instead of orange juice.
Nice to serve to bridge club or sorority, etc.