Peaches & Cream Tarts

12
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"These were an experiment with fresh peaches after family complained about the stores not carrying pies. I didn't have a pie crust on hand, and not a lot of free time to make one, but I did have tart shells. These turned out very nice. They are best while still warm."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (69.4 g)
  • Calories 170
  • Total Fat - 5.6 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 5.6 mg
  • Sodium - 47.7 mg
  • Total Carbohydrate - 29.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 16 g
  • Protein - 1.6 g
  • Calcium - 23.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Pit and dice the peaches and place in a heavy saucepan.

Step 2

Add sugar, lemon juice, cornstarch, water, vanilla and cinnamon.

Step 3

Heat over medium heat until the mixture thickens.

Step 4

Spoon hot mixture into tart shells.

Step 5

In a large bowl, beat whipping cream and sugar with electric mixer till peaks form.

Step 6

Scoop small dollop onto tarts and serve immediately.

Tips & Variations


No special items needed.

Related