Rather than making a pie, I increased the recipe to fit into a 10½" tart pan, added some chopped almonds to the crust and also sugared some more to
sprinkle over the top.
This is definitely one of my favorite desserts!
This is definitely one of my favorite desserts!
Fresh Peach Tart Yield: 1 tart (cut into 10 servings)
Crust
1½ cup all-purpose flour
¼
cup + 2 tablespoons powdered sugar
¾ cup melted butter
1/3
cup chopped almonds
1. In a
mixing bowl, combine flour and sugar; add melted butter and nuts.
2. Press mixture into bottom of ungreased 10½” tart
pan and up sides, being sure to press where the sides and bottom of the pan
intersect in order to avoid a thick area in the crust. Prick the crust with a fork before baking.
 |
| The oil crust is pushed into the pan versus rolling with a pin. Be sure to push excess dough out of the area where the sides and bottom of the pan meet. |
3. Bake about 15
minutes at 350° or until crust is golden brown.
Filling
1
cup granulated sugar
1
(3 oz.) package peach gelatin
¼
cup cornstarch
1
cup water
12
cups peeled and sliced fresh peaches (about 15 peaches)
1. Combine sugar, gelatin and cornstarch. In saucepan, combine sugar mixture with water and bring to a boil over medium-high heat. Boil 3 minutes or until mixture looks clear and has thickened. Cool until there is no heat remaining and mixture begins to set.
 |
| I use a peeler to remove the peach skins. |
1. Combine sugar, gelatin and cornstarch. In saucepan, combine sugar mixture with water and bring to a boil over medium-high heat. Boil 3 minutes or until mixture looks clear and has thickened. Cool until there is no heat remaining and mixture begins to set.
 |
| Completely combining the sugar and gelatin with the cornstarch (before adding liquid) prevents clumps in the cooked gelatin mixture. |
 |
| Gelatin mixture is ready to remove from heat and will be allowed to cool and thicken. |
2. Mix
syrup with peaches.
3. Pile
into cooled crust and refrigerate at least one hour.
Topping
Sliced
almonds
Granulated
sugar
Ground
cinnamon
Vanilla
Ice Cream
1. Add
some almonds to a skillet and turn to medium high.
2. Sprinkle
sugar over the top (I used about ½ cup
nuts to 2 to 3 tablespoons sugar and ¼
tesapoon+ cinnamon but those amounts can be varied or adjusted). It is
important to watch this mixture at all times; stir occasionally with a wooden
spoon. As soon as the sugar begins to melt and the almonds are lightly browned,
remove to a pan lined with waxed paper so nuts can cool and so they don’t clump
together. If sugaring just a few nuts, the process takes just minutes.
 |
| Almonds & sugar go into a pan set on medium high heat. |
 |
| Sugar has dissolved & nuts a lightly browned & ready to remove from the heat. |
3. Sprinkle
part of the sugared nuts on top of the pie saving.
Recipe without photos . . .
4. When ready to serve pie, cut into wedges and top each wedge with a scoop of vanilla ice cream, and sprinkle with a few more nuts.
Fresh Peach Tart Yield: 1 tart (cut into 10 servings)
Crust
1½ cup all-purpose flour
¼ cup + 2 tablespoons powdered sugar
¾ cup melted butter
1/3 cup chopped almonds
1. In a mixing bowl, combine flour and sugar; add melted butter and nuts.
2. Press mixture into bottom of ungreased 10½” tart pan and up sides, being sure to press where the sides and bottom of the pan intersect in order to avoid a thick area in the crust.
3. Bake about 15 minutes at 350° or until crust is golden brown
Filling
1 cup granulated sugar
1 (3 oz.) package peach gelatin
¼ cup cornstarch
1 cup water
12 cups peeled and sliced fresh peaches (about 15 peaches)
1. Combine sugar, gelatin and cornstarch. In saucepan, combine sugar mixture with water and bring to a boil over medium-high heat. Boil 3 minutes or until mixture looks clear and has thickened. Cool until there is no heat remaining and mixture begins to set.
2. Mix syrup with peaches.
3. Pile into cooled crust and refrigerate at least one hour.
Topping
Sliced almonds
Granulated sugar
Ground cinnamon
Vanilla Ice Cream
1. Add some almonds to a skillet and turn to medium high.
2. Sprinkle sugar over the top (I used about ½ cup nuts to 2 to 3 tablespoons sugar and ¼ tesapoon+ cinnamon but those amounts can be varied or adjusted). It is important to watch this mixture at all times; stir occasionally with a wooden spoon. As soon as the sugar begins to melt and the almonds are lightly browned, remove to a pan lined with waxed paper so nuts can cool and so they don’t clump together. If sugaring just a few nuts, the process takes just minutes.
3. Sprinkle part of the sugared nuts on top of the pie saving.
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