Peach Melba Tarts

Recipe by SusieQusie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 17mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place ice cream in refrigerator to soften slightly.
  • In a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. Remove from heat, stir in water & cool for 5 minutes.
  • Set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently.
  • Spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each.
  • Stir together peaches, almond extract & toasted almonds. Remove ice cream from refrigerator, stir it smooth & fold in peach mixture.
  • Working quickly, spoon 1/3 cup ice cream atop raspberries in each shell.
  • Place pies on a baking sheet & freeze 4-6 hours.
  • Before serving, garnish each tart with 2 reserved raspberried.
  • **** To toast almonds, heat oven to 350º. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.
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