| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Main dish | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour pinch flour |
| 2 | oz | Low-fat, small-curd cottage cheese |
| 2 | oz | Unsalted butter 2 TBS ice water |
| 1 | lg | Green apple |
| 2 | lg | Peaches |
| 4 | tb | Peach or apricot jam (sugar free) |
| 1 | tb | Fresh lemon juice pinch sugar pinch nutmeg |
INSTRUCTIONS
Sift flour with salt 3 times. Cut butter into flour using a pastry blender, or a food processor, until mixture resembles coarse meal. Mix in cottage cheese. Add only enough ice water to bind dough. Wrap dough in plastic wrap and allow to rest for 30 minutes in the refrigerator. Roll dough into a 3-by-12-inch rectangle. Fold bottom half of rectangle toward the center and fold the top half over toward the center, like a letter. Wrap and refrigerate for 20 minutes. Roll dough out to 1/4-inch thickness. Cut out 8- to 10-inch circles, using a cookie cutter. Place pastry circles on an ungreased baking sheet or one lined with parchment paper. Chill until firm. Peel, core and thinly slice the green apple and the peaches. Using a pastry brush, paint a thin layer of peach glaze (combined jam and lemon juice) on the pastry circle (leaving a small rim of bare pastry). Layer apples and peaches on the peach-glazed pastry, layering up to about 1 1/2 inches high. Sprinkle with a small amount of sugar and a pinch of nutmeg. Bake tarts at 350 degrees for 20-25 minutes until pastry is crisp and apples are tender and slightly browned. Brush warm tart with warm peach glaze if desired. Makes 12-14 servings, depending on size. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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