Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving a 2-inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Fold edge of pastry in.
Bake tart in preheated 425\u00b0 oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.
Sugar Cookie Tartlet Crust:
Preheat oven
br>Remove ring and slide tart carefully onto serving platter while
MAKE TART SHELL: In a medium bowl,
1\" round tart pan.
Using one package of cookie dough, flour
9 inch flan or tart pan with a removable, fluted
o 9 inch in diameter tart pan with removable bottom.
Roll pastry on floured surface into 12 inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving 2 inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Bring pastry edge toward center, overlapping as necessary.
pples.
Place tart in its pan on a cookie sheet and
1/2\", removable-bottom tart tin, with the edges of
loose-bottom 9-inch tart pan, pressing particularly around the
To Make Sweet Tart Pastry:
In a food
Press cookie dough evenly into bottom and up side of greased 9-inch fluted tart pan with removable bottom.* Bake in preheated 350\u00b0 oven for 18 to 22 minutes or until edge is set and center is still slightly soft.
Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge; arrange fruit as desired.
Refrigerate for 1 hour.
Remove rim of pan; slice into wedges.
00b0F In large bowl, stir cookie mix, butter, water and egg
50-\u00b0F. Coat 9-inch tart pan with removable bottom with
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
then roll out on greased cookie sheet. Spread evenly with creme
Preheat oven to 350\u00b0. Grease 9 in fluted tart pan with removable bottom. Press cookie dough in bottom. Bake 22 mins. Beat cream cheese, sugar and vanilla until smooth. Spread over cookie crust. Arrange fruit on top and chill for 1 hr.
Combine cookie crumbs, butter and nutmeg.
Press into 9-inch tart pan with removable bottom.
Beat cream cheese, sugar, eggs, vanilla and lemon peel with electric mixer until smooth.
Spoon into cookie crust.
Bake at 375\u00b0 for 15 minutes or until firm. Cool.
Spread Blueberry Topping over cheesecake.
Refrigerate several hours.
ooled, baked pie/tart shell.
Set tart pan on cookie sheet. Spoon