Strawberry-peach tart

Strawberry-peach tart

Ingredients/Components

• pkg - 1 oz
• milk - 2 Tbsp
• butter or margarine - 1/2 c
• salt - 1/4 tsp
• water - 2 tsp
• almond extract - 1/8 tsp
• all-purpose flour
• fresh strawberries
• egg yolk, beaten - 1 item
• peach or apricot preserves
• glaze
• or 3 ripe peaches - 2 item

How to make strawberry-peach tart:

Glaze:1/2 c. peach or apricot preserves2 tsp. water1/8 tsp. almond extract Filling:1 Tbsp. glaze1 (8 oz.) pkg. cream cheese, softened1 1/2 c. fresh strawberries2 or 3 ripe peaches Combine flour and salt in a mixing bowl. Use a pastry blender or 2 knives to cut in butter to form pea sized pieces. Combine egg yolk and milk. Mix into flour mixture. Stir to form a ball, adding more milk, if necessary. Roll out dough to fit an 11-inch tart pan with removable bottom. Fit into pan. Trim excess. Line top with waxed paper and fill with dried beans or rice, to act as weights. Bake at 425° for 10 minutes. Remove paper and beans or rice. Bake 5 to 8 minutes longer. Cool.

For Glaze: Heat preserves, water and almond extract until smooth. Stir 1 tablespoon glaze into softened cream cheese. Spread evenly into baked shell. Wash and hull strawberries. Peel and slice peaches. Arrange over filling. Spoon glaze to cover fruit. Chill 1 hour. Cut into wedges to serve.

Recipe categories: Desserts, Pies and tarts, Tarts.