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Peach Tart

Diet.Chef's picture
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Margarine 1⁄4 Cup (4 tbs), chilled
  Cold water 4 Tablespoon
  Reduced calorie cream cheese 4 Ounce, softened (Half Of 8 Ounce Package)
  Sugar 2 Tablespoon
  Vanilla 1⁄2 Teaspoon
  Nectarines/Peaches 5 Medium, peeled, pitted, and sliced
  Low calorie apple jelly 1⁄2 Cup (8 tbs)

For pastry, in a mixing bowl combine the flour and salt.
Cut in the chilled margarine till pieces are the size of small peas.
Sprinkle 1 tablespoon of the cold water over part of the mixture.
Toss with a fork.
Push to the side of the bowl.
Repeat till all of the mixture is moistened.
Form into a ball.
On a lightly floured surface roll pastry into a 12 inch circle.
Wrap pastry around the rolling pin.
Ease into an 11 inch flan pan.
Do not stretch.
Press pastry 1/2 inch up the sides of the pan.
If necessary, trim pastry even with the top of the pan.
Prick bottom of crust well with tines of a fork.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool on wire rack.
Meanwhile, in a small mixing bowl stir together cream cheese, sugar, and vanilla till smooth.
Spread atop cooled crust.
Arrange peach slices in circles atop cheese mixture.
In a small saucepan heat apple jelly till melted.
Spoon atop peaches.
Chill at least 2 hours.

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Peach Tart Recipe