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.
ix all together.
Pour Peach Pie filling evenly over batter
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
Add 1 1/2 tablespoons jam per graham tart mix instant jello pudding and pour over jam until level with top of tart crust. Place in refrigerator and chill until ready for after main meal.
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.<
Pour some sauce over the tart just before serving, passing the
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.