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Peach Tart Recipe
|All purpose flour||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs), chilled|
|Cold water||4 Tablespoon|
|Reduced calorie cream cheese||4 Ounce, softened (Half Of 8 Ounce Package)|
|Nectarines/Peaches||5 Medium, peeled, pitted, and sliced|
|Low calorie apple jelly||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1401 Calories from Fat 426
% Daily Value*
Total Fat 48 g74%
Saturated Fat 8.8 g44.1%
Trans Fat 0 g
Cholesterol 13.6 mg
Sodium 1300.9 mg54.2%
Total Carbohydrates 210 g70%
Dietary Fiber 15.7 g62.6%
Sugars 92.9 g
Protein 38 g76.7%
Vitamin A 87.1% Vitamin C 64%
Calcium 46.4% Iron 44.5%
*Based on a 2000 Calorie diet
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.