Once the pie crust is ready, this deliciouspeach and pear tart is a snap to put together.
Recipe: Peach-Pear Tart
1 (16-ounce) can pear halves in syrup
Drain pear halves and peaches puttingthe syrup into a saucepan.
Bring the syrup to a boil and simmer for20 minutes; cool.
In a bowl cream together the juice, softenedcream cheese, lemon juice, and lemon peel. Beat with an electricmixer at low speed until light and fluffy.
Sprinkle part of 1/3 cup sliced almondson the bottom of 9-inch baked pie shell, reserving some for thetop. Carefully spoon the cream cheese mixture on top of the almonds.Cover with the fruit. Warm the orange marmalade slightly andbrush on top.
Sprinkle the reserved almonds on top andchill until served.
1 (16-ounce) can peaches in syrup
1 (8-ounce) package cream cheese
1 teaspoon grated lemon peel
1/3 cup almond, sliced
2 tablespoons orange marmalade
2 tablespoons lemon juice
1 (9-inch) baked pie shell
Makes 9 servings.
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