Peachy Keen Tarts Recipe

Another one of Jenna’s special creations, the Peachy Keen Tarts were for her gynecologist Dr. Pomatter. Remember when “spotting was a perfectly normal symptom in early pregnancy”?

The tarts are small pie crusts filled with peach yogurt, fresh summer fruits and glazed with sugary peach reserve. Follow this recipe to bake yourself a batch of this peachy little dessert.

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How Peach!

Baked kiwi and peach tarts.

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Passive Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 10 sheets Phyllo Dough
• 2 tsp ½cinnamon sugar
• 1 cups ½Peaches thinly sliced
• cup ½kiwi sliced
• 4 in containers peach yogurt drainedcheesecloth for 1 hour, 225g
• cup ¼peach preserves

Passive Time 15 minutes Servings MetricUS Imperial Ingredients 10 sheets Phyllo Dough 2 tsp ½cinnamon sugar 1 cups ½Peaches thinly sliced cup ½kiwi sliced 4 in containers peach yogurt drainedcheesecloth for 1 hour, 225g cup ¼peach preserves

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Instructions

1. Preheat oven to 350°F.
2. Spray a 7x11-inch tart pan with butter-flavored cooking spray.
3. Cut 1-inch square notches in the corners of the dough.
4. Press 5 sheets of the phyllo into the pan; fold edges over toward the center of the pan.
5. Spray dough with cooking spray; sprinkle with 1 teaspoons cinnamon-sugar, repeat.
6. Press phyllo against sides of tart pan to secure.
7. Bake 10-15 minutes, until golden brown.
8. Cool toss fruit slices with remaining cinnamon-sugar.
9. Spoon yogurt into shell and top with fruit.
10. In saucepan, over medium heat melt preserves and brush on top of fruits.
11. Serve.