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French Peach Tart

Chef.at.Home's picture
Ingredients
  Plain pastry/1/2 package piecrust mix 1
  Vanilla instant pudding mix 3 1⁄2 Ounce (1 Package)
  Milk 1 Cup (16 tbs)
  Dairy sour cream 8 Ounce (1 Carton)
  Almond extract 1⁄4 Teaspoon
  Cling peach slices 1 Can (10 oz)
  Cornstarch 1 Tablespoon
  Lemon juice 1 Tablespoon
  Flaked coconut 1⁄4 Cup (4 tbs)
Directions

1. Prepare Plain Pastry 1, or use piecrust mix. Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; flute to make a stand-up edge. Prick shell all over with a fork.
2. Bake in hot oven (425°) 12 minutes, or until golden; cool completely on a wire rack.
3. Combine pudding mix with milk, sour cream and almond extract in a medium-size bowl; prepare, pour into cooled crust. Let stand at room temperature 5 minutes, or until the filling is set.
4. Drain syrup from the peaches into a 2-cup measure. Cut any thick peach slices in half lengthwise, then arrange all, slightly overlapping, on top of pudding.
5. Blend 3/4 cup of the peach syrup slowly into cornstarch in a small saucepan. (Save any of the remaining syrup to sweeten a fruit beverage.) Cook, stirring constantly, until mixture thickens and bubbles 1 minute; stir in lemon juice. Cool slightly, then spoon over peaches to glaze; chill. Just before serving, garnish tart with coconut.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Peach

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