Preheat oven to 190 deg C / 375 deg F.
Cook the case for 12 mins or as directed on the package.
Put everything except the pistachios in the blitzer or stick mixer and blend till smooth and jam-like.
Put mix in tart shell.
Cook another 12 mins or so until the edge develops a bit of a skin.
Pull out, top with pistachios and cook another 10 minutes
Cool completely and serve cold from the fridge, I serve it plain with a cuppa.
br>Remove ring and slide tart carefully onto serving platter while
9 inch flan or tart pan with a removable, fluted
o line two 9-inch tart pans with removable bottoms. Press
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 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.
ver bottom of pre-baked tart shell. Place shell on baking
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
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.
ider than the 10-12\" tart pan, and either fold it
Place HALF of the Marie biscuits in a dessert tray.
Heat milk in pot.
Add vanilla essence and sugar.
Place milo, flour and cocoa in bowl and make a paste, adding dessert cream.
Throw other half of Marie biscuits in pot, adding paste slowly and stirring continuously with a whisk (makes it easier for me) until everything has dissolved and mixture is smooth.
Fold in fresh cream.
When cooled. pour over biscuits in tray and refrigerate for 4 hours.
ENJOY----------.
In a large bowl, combine all ingredients.
Mix well.
Spoon into tart shells.
Chill well before serving.
18 servings, with a little extra filling left over.
our cream.
Spread into tart shell, swirling top decoratively, if
Mix together cherry pie filling and tart cherries.
Put in bottom of 13 x 9-inch pan.
Sprinkle on dry box of yellow cake mix, evenly.
Sprinkle nuts on top.
Melt margarine and pour over all. Bake at 350\u00b0 for 1 hour.
Cool.
Serve with whipped cream or ice cream.
May use other fruit.
Easy to make and no mess.
Place caramel sauce into individual dessert plates and place egg rolls
rom heat and allow the dessert to cool.
Serve at
onsistency.
To assemble your dessert, place about 2 tbs of
nd top each serving of dessert with one.
nch round. Fit dough into tart pan and fold overhang inward
or making the Raisin Butter Tart. In a mixing bowl, mix