Recipe - Peaches And Cream Tart

CRUST
1 One half cup Reduced fat graham cracker
crumbs
6 tablespoon Diet margarine
1 teaspoon Ground cinnamon

FILLING
One fourth cup Sugar
3 tablespoon Allpurpose flour
1 pack Unflavored gelatin
One fourth teaspoon Salt
1 One half cup Skim milk
1 Egg
1 teaspoon Vanilla extract
One half cup Fat free nondairy whipped
topping; thawed
2 Mediumsized peaches; pitted
and thinly cut or sliced up
2 tablespoon Peach jam; melted

Heat oven to 375.

Prepare Crust: Combine crumbs, margarine and cinnamon in small bowl until
blended. Press mixture over bottom and up sides of 9 inch tart pan with
removable bottom.

Bake crust in 375 oven for 57 minutes or until lightly colored. Transfer
tart pan to rack to cool.

Prepare Filling: Combine sugar, flour, gelatin and salt in medium size
saucepan. Whisk in milk and egg. Cook over medium heat, stirring
constantly, until mixture coats back of a spoon, about 3 minutes. Do not
boil or mixtrue may curdle; remove from heat. Stir in vanilla.

Place saucepan in large bowl filled with ice cubes and water. Refrigerate
until mixture mounds when dropped from spoon, about 30 minutes. Fold in
whipped topping. Spoon mixture into cooled crust. Refrigerate until firm,
about 2 hours.

Arrange cut or sliced up peaches in concenteric circles on top of tart. Brush with
melted jam. Serve immediately.

Recipe by: Unknown Cooking Magazine

Posted to MCRecipe Digest V1 #994 by L979 L979@aol.com on Jan 8, 1998