August 7, 2014

Peach Tarts

We are truly blessed in Union County to have many fruits and vegetables grown locally, and some are shipped all over the Midwest.  Peaches are at their peak right now, and in honor of this delicious fruit, I made these peach tarts.

This is an adaption of a recipe that I've made for many years.   Maybe since the 80's.

Peach harvest is celebrated in Union County with a Peach Festival.   There is a Peach Queen Coronation, a Midway, a parade, and, of course, peach cobbler.  This year, Cudjoe was in the parade.    I took a picture, but I used my iPhone, and in my hurry to get it, I had my finger in the way!!  What???   

The original recipe was made using a canned Cherry pie filling.  You could certainly use any canned pie filling or make your own, like I did.

Peach Tarts:

Pie Crust for Tarts:

1 Cup Butter
6 ounces of Cream Cheese
2 Cups all-purpose flour

Mix like pie crust.  Chill for two hours.  Roll out dough, and cut with a scalloped cutter.  Place in tart pans.  Put one teaspoon of juice in each shell and bake.  When cool, fill with filling.


1 8-ounce carton of Cool Whip
8 ounce Cream Cheese
1 Cup sugar

Cream Cool Whip with cream cheese and sugar.  Fill shells and top with peaches.

I peeled and chopped up three peaches and cooked them down with one-half cup of water, one teaspoon of vanilla, and 1/2 cup of sugar.  I then thickened with corn starch.  I put one teaspoon in each shell and then baked the shells.  After they cooled, I filled with the filling, and topped each tart with more of the peach filling.  

These were delicious.  I covered them and kept them in the refrigerator for a couple of days.  

I regret that I didn't take my camera with me to the parade at the Peach Festival to get pictures to post on this blog post.  I will get better at this, I promise.

Serve to family and friends!!


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