Fresh Peach Tart
Ingredients
Crust
½ cup confectioners sugar
1 ½ cups all purpose flour
1 ½ sticks of butter, softened and sliced
Filling
1 - 8 oz package of cream cheese, softened
½ cup sugar
1 tsp vanilla extract
Topping
3 – 4 peaches, peeled and sliced
1 – 6 oz can limeade, thawed
1 tblsp corn starch
1 tblsp fresh lime juice
¼ cup sugar
Instructions
Heat oven to 350 degrees.
Mix together the sugar, flour and butter. Press into a tart pan and bake for 10 - 12 minutes until very lightly browned. Remove from oven and cool.
For filling, beat cream cheese, sugar and vanilla until smooth. Spread over the cooled crust.
Place the peach slices on top of the filling.
Combine the limeade, cornstarch, lime juice and sugar in a small saucepan. Cook over medium heat until clear and thick, about 2 minutes. Let cool.
Use a pastry brush the brush the glaze evenly over the peaches. You won’t use all of the glaze.
Store in the fridge until 15 minutes before serving. Slice and serve with a dollop of whipped cream, if desired.
Crazy Crust Cobbler
Ingredients
1 cup self rising flour
1 cup sugar
¾ cup milk
1 stick of butter
1 can peach pie filling (or your favorite flavor)
Instructions
Preheat oven to 350 degrees.
Put stick of butter into a 9 x 13 baking dish and place dish in oven for butter to melt.
Place flour and sugar in mixing bowl. Stir to combine and prevent lumps. Add milk and stir until well mixed.
Remove pan with melted butter from oven, and pour batter over the butter.
Spoon the pie filling as evenly as possible over the batter.
As it bakes, batter will rise to the top and form a crust. Bake for abour 45 minutes, until crust is golden brown and cooked through.
Peach Tiramisu
Ingredients
4 large peaches, halved and pitted
1 tablespoon white sugar
1/2 teaspoon lemon juice
8 ounces mascarpone cheese, chilled
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 pinch salt
1 1/4 cups heavy cream, chilled
1 (7 ounce) package crisp ladyfingers
Instructions
Place 2 of the pitted peaches in a blender, along with white sugar, and lemon juice. Puree until smooth, about 60 seconds. You should end up with about 1 cup pureed peach mixture. Pour mixture into a bowl and set aside until needed.
Cut the 2 remaining peaches into slices.
Beat mascarpone, powdered sugar, vanilla, and salt together in a large bowl until smooth (you can use cream cheese if you can’t find mascarpone). Add heavy cream. Start on low speed and gradually increase to medium-high, until stiff peaks form.
Remove ladyfingers from package and quickly dip 1 ladyfinger at a time in the peach puree mixture. Place in the bottom of an 8x8-inch square pan. Repeat until entire bottom of the pan is covered, breaking ladyfingers as needed to fit.
Top ladyfingers with half of the sliced peaches. Place half of whipped mascarpone over peaches and spread into an even layer. Repeat dipping and layering once with remaining ladyfingers, peaches, and mascarpone cream. Loosely cover the pan; chill in the refrigerator for at least 4 hours to overnight before serving.
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