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February 2000 Issue
Easy Peach Tart
by Ronda L. Halpin
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February is a month for comfort food and there are few things in life as comforting as peaches and cream. Enjoy this classic combination in this month's recipe: Easy Peach Tart.

What makes this dessert easy? First, there is no crust to make from scratch. All you need is a can of refrigerated crescent rolls. Second, the fruit filling that's spooned over a cream cheese layer is taken right from a can. And finally, the bulk of your time is spent smelling the wonderful aroma of baking peaches wander through your kitchen. Life's rough, isn't it?

 

Easy Peach Tart

  • 1 - 8oz. can refrigerated crescent rolls
  • 1 c. light cream cheese, softened
  • 1/2 c. sugar
  • 1/2 tsp. almond extract
  • 1 - 21oz. can peach pie filling
  • 1/2 c. flour
  • 1/4 c. packed brown sugar
  • 3 T. margarine, softened
  • 1/2 c. chopped nuts
Preheat the oven to 350 degrees. Lightly spray a 10-inch tart pan with a removable bottom with cooking spray. Separate the dough into 8 triangles. Place them in the greased pan; press the dough in the bottom and up the sides of the pan to form a crust. Seal any perforations. Bake for 5 minutes. Cool for 5 minutes then gently press the sides of the warm crust to the top of the pan.

In a small bowl, mix the cream cheese, sugar, and almond extract until smooth. Spread the mixture over the partially baked crust. Carefully spoon the pie filling over the cream cheese mixture. Combine the remaining ingredients in a medium bowl and blend with a pastry blender until the mixture is crumbly. Sprinkle the crumbs over the pie filling.

Bake the tart at 350 degrees for 30-35 minutes or until it’s golden brown. Cool completely and store in the refrigerator.

  • Yields: 8 servings
  • Preparation Time: 1 hour
 



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