Wednesday, July 28, 2010

Peach Tart

My cousin went to the Sand Hills of NC last week and brought back some peaches. I froze some and then we have had them cut up on cereal each morning. I decided to make this tart. Believe me, it is easy or I could not have done it. It worked out good for me because it was done in layers. I cooked the crust and rested while it cooled. Then I made the cream cheese mixture and put it on the crust. I placed it in the refrigerator to set up while I rested some more. Then I did the glaze. I sliced just enough peaches to make a layer and then poured the glaze on top. I did not cut it for about 3 to 4 hours. I think it is right pretty, if I must say so myself! Ha! It sure was good.


1-1/3 cups all-purpose flour
1/3 cup packed brown sugar
2/3 cup cold butter, cut up
3/4 cup granulated sugar, divided
1 Tbsp. Cornstarch
1 pkg (3oz.) Jello-O Peach Flavor Gelatin
1/2 cup water
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 Tbsp. peach marmalade
1 cup thawed Cool Whip topping
peaches, peeled and thinly sliced


HEAT oven to 350 degrees F.

MIX flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs, knead mixture well to form dough. Press onto bottom and up sides of 10-inch tart pan with removable bottom. Bake 15 minutes or until golden brown; cool completely.

MEANWHILE, bring 1/2 cup granulated sugar, conrstarch, gelatin mix and water to boil in saucepan, stirring occasionally, cook and stir 2 minutes. Cool 20 minutes.

BEAT cream cheese, remaining granulated sugar and marmalade in large bowl with mixer until well blended. Whisk in Cool Whip; spread onto crust. Top with peaches and gelatin glaze. Refrigerate 3 hours or until chilled. Remove tart from pan before serving.

I hope you enjoy it!

1 comment:

  1. Thanks for this, I've been looking for a peach tart recipe.