Delicious dessert tarts featuring oat-pastrycrusts filled with fresh peach slices and raspberries glazedwith melted peach preserves.
Recipe: Peach Melba Tarts
1 cup quick or old fashioned oats 2/3 cup all-purpose flour1/2 cup butter, softened 1/4 cup granulated sugar 1/8 teaspoon almond extract or 1/2 teaspoon vanilla extract 2 cups peeled, sliced peaches 1/2 cup peach or apricot preserves 1/2 cup raspberries
Heat oven to 350°F (175°C). Greaseor spray a cookie sheet with cooking spray.
In a small bowl combine oats and flour;set aside.
In large bowl, beat butter, sugar andalmond extract with electric mixer until fluffy; add oat/flourmixture and mix well.
Divide dough into 8 equal pieces. Presseach piece into 3-inch circles on cookie sheet, shaping edgesto form 1/4-inch rim.
Bake 14 to 16 minutes or until goldenbrown. Remove to wire rack; cool completely.
Arrange peaches on top of cooled crusts.
In small saucepan, heat preserves overmedium-low heat until melted, about 1 minute. Or, place preservesin a microwave-safe small bowl and heat at HIGH for 30 seconds.Spread1 tablespoon warm preserves evenly over peaches on each tart.Top with raspberries and serve immediately.
Makes 8 servings.
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