| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Caprial2 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
tb |
Chopped candied ginger |
| 1 |
c |
Brown sugar |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Salt |
| 1 |
c |
Unsalted butter; softened |
| 6 |
lg |
Peaches; peeled and sliced |
|
|
(6 to 7) |
| 3/4 |
c |
Cream cheese |
| 2/3 |
c |
Cream |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/2 |
ts |
Cinnamon |
| 1 |
pn |
Allspice and nutmeg |
| 1/2 |
ts |
Rum extract |
INSTRUCTIONS
TART DOUGH
PEACH FILLING
For the tart dough, place flour, ginger, sugar, vanilla, and salt in a food
processor. With the machine running add the butter in 1-2 tablespoon pieces
until a ball of dough forms on top of the blades. Remove from the machine.
Press into a well 12 inch removable bottom flan pan. Place in a 350 degree
oven and bake about 10 minutes just until the dough starts to set. Remove
from the oven and cool while making the filling.
For the filling, after peeling and slicing the peaches arrange in
concentric circles to fill the shell. In a food processor place cream
cheese, cream, and sugar and mix until smooth. Add the eggs one at a time
mixing well after each one. Add cinnamon, allspice, nutmeg and extract and
mix well. Pour over the peaches and bake in a 350 degree oven for about 30
minutes or until when inserted with a knife it comes clean. Cool and serve
warm or cold with softly whipped cream or caramel sauce.
Converted by MC_Buster.
Per serving: 449 Calories (kcal); 25g Total Fat; (50% calories from fat);
6g Protein; 51g Carbohydrate; 131mg Cholesterol; 162mg Sodium Food
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 2
Other Carbohydrates
Converted by MM_Buster v2.0n.
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