An easy peach and pear tart with a creamy,lemon-scented yogurt filling.
Recipe: Peach-Pear Tart
1 (16-ounce) can pear halves in syrup
Drain pear halves and sliced peaches,reserving the liquid.
Sprinkle gelatin over reserved liquid,stirring until translucent. Cook over low heat in small saucepanuntil completely dissolved.
In medium bowl, beat together softenedcream cheese, grated lemon peel, vanilla yogurt, and vanillaextract until smooth. Blend in gelatin mixture.
Pour the filling into the 9-inch prebakedand cooled pie shell. Chill until firm.
Just before serving, arrange well-drainedfruit over top of chilled tart.
1 (16-ounce) can sliced peaches in syrup
1 (.25-ounce) envelope unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 teaspoon grated lemon peel
1 cup vanilla yogurt
1 teaspoon vanilla extract1 (9-inch) baked pie shell
Makes 6 servings.
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