French Peach Tart Recipe

Summary

CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Plain pastry/1/2 package piecrust mix1
 Vanilla instant pudding mix3 1⁄2 Ounce (1 Package)
 Milk1 Cup (16 tbs)
 Dairy sour cream8 Ounce (1 Carton)
 Almond extract1⁄4 Teaspoon
 Cling peach slices1 Can (10 oz)
 Cornstarch1 Tablespoon
 Lemon juice1 Tablespoon
 Flaked coconut1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1499 Calories from Fat 709

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 45 g224.8%

Trans Fat 0 g

Cholesterol 140.5 mg

Sodium 1771.1 mg73.8%

Total Carbohydrates 180 g60.1%

Dietary Fiber 9.9 g39.6%

Sugars 147.9 g

Protein 20 g40.2%

Vitamin A 49.3% Vitamin C 46.6%

Calcium 54.1% Iron 10.8%

*Based on a 2000 Calorie diet

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.
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