Peaches And Cream Tart

  • on February 12, 2007
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Ingrients & Directions

1 1/2 c Reduced fat graham cracker
6 tb Diet margarine
1 ts Ground cinnamon

1/4 c Sugar
3 tb All-purpose flour
1 pk Unflavored gelatin
1/4 ts Salt
1 1/2 c Skim milk
1 Egg
1 ts Vanilla extract
1/2 c Fat free nondairy whipped
-topping; thawed
2 Medium-sized peaches; pitted
-and thinly sliced
2 tb Peach jam; melted

Heat oven to 375.

Prepare Crust: Combine crumbs, margarine and cinnamon in small bowl until
blended. Press mixture over bottom and up sides of 9 inch tart pan with
removable bottom.

Bake crust in 375 oven for 5-7 minutes or until lightly colored. Transfer
tart pan to rack to cool.

Prepare Filling: Combine sugar, flour, gelatin and salt in medium size
saucepan. Whisk in milk and egg. Cook over medium heat, stirring
constantly, until mixture coats back of a spoon, about 3 minutes. Do not
boil or mixtrue may curdle; remove from heat. Stir in vanilla.

Place saucepan in large bowl filled with ice cubes and water. Refrigerate
until mixture mounds when dropped from spoon, about 30 minutes. Fold in
whipped topping. Spoon mixture into cooled crust. Refrigerate until firm,
about 2 hours.

Arrange sliced peaches in concenteric circles on top of tart. Brush with
melted jam. Serve immediately.

10 Servings

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