Peaches And Cream Tart

Recipe Ingredients

		Crust
1 1/2 cups	219g / 7.7oz	Reduced fat graham cracker crumbs
6 tablespoons	90ml	Diet margarine
1 teaspoon	5ml	Ground cinnamon
		Filling
1/4 cup	49g / 1.7oz	Sugar
3 tablespoons	45ml	All-purpose flour
1		Unflavored gelatin
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	355ml	Skim milk
1		Egg
1 teaspoon	5ml	Vanilla extract
1/2 cup	118ml	Fat free nondairy whipped topping - thawed
2		Medium-sized peaches - pitted and thinly sliced
2 tablespoons	30ml	Peach jam - melted

Recipe Instructions

Heat oven to 375F.

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 375F 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 concentric circles on top of tart. Brush with melted jam. Serve immediately.

Source:
Unknown Cooking Magazine

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