Miniature apple peach tarts


1 cup all-purpose flour
2 oz lo-fat, sm-curd cottage cheese
2 oz unsalted butter
1-2 tbsp ice water
1 lg green apple
2 lg peaches
4 tbsp peach or apricot jam (sugar free)
1 tbsp fresh lemon juice
pinch sugar
pinch nutmeg

How to prepare

Sift flour with salt 3 times. Cut butter into flour using a pastry blender, or a food processor, until mixture resembles coarse meal. Mix in cottage cheese. Add only enough ice water to bind dough. Wrap dough in plastic wrap and allow to rest for 30 minutes in the refrigerator. Roll dough into a 3-by-12″ rectangle. Fold bottom half of rectangle toward the center and fold the top half over toward the center, like a letter. Wrap and refrigerate for 20 minutes. Roll dough out to 1/4″ thickness. Cut out 8- to 10″ circles, using a cookie cutter. Place pastry circles on an ungreased baking sheet or one lined with parchment paper. Chill until firm. Peel, core and thinly slice the green apple and the peaches. Using a pastry brush, paint a thin layer of peach glaze (combined jam and lemon juice) on the pastry circle (leaving a small rim of bare pastry). Layer apples and peaches on the peach-glazed pastry, layering up to about 1 1/2″ high. Sprinkle with a small amount of sugar and a pinch of nutmeg. Bake tarts at 350

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