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Peaches Almond Shortbread Tart https://www.metro.ca/userfiles/image/recipes/tarte-sablee-aux-peches-et-aux-amandes-10142.jpg PT30M PT20M PT50M
Crust: In bowl, cream butter and icing sugar until fluffy. Blend in flour to make soft dough. Pat into bottom of 11-inch (3.5L) springform pan. Prick well with fork. Bake in 350ºF (180ºC) oven for 15 to 20 minutes or until golden brown. Glaze: In small saucepan, combine cornstarch, sugar and mace; stir in orange juice, jelly and almond extract. Cook over medium-low heat for about 5 minutes or until thickened. Cool slightly. Sprinkle peaches with lemon juice to prevent browning. Arrange in circles in single layer in baked pie shell. Spoon cooled glaze over peaches and chill. Cut into wedges.
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Peaches Almond Shortbread Tart

Peaches Almond Shortbread Tart

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10
Peaches Almond Shortbread Tart
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • crust:

  • 1/2 cup
    (125 ml)
    butter or margarine
  • 1/4 cup
    (60 mL)
    sifted icing sugar
  • 1 cup
    (250 mL)
    all-purpose flour
  • Glaze:

  • 2 Tbsp.
    (30 mL)
    cornstarch
  • 2 Tbsp.
    (30 mL)
    granulated sugar
  • 1/4 tsp.
    (1 mL)
    ground mace
  • 2/3 cup
    (170 ml)
    orange juice
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    SELECTED VARIETIES

    BEATRICE CHOCOLATE MILK

    BEATRICE CHOCOLATE MILK

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    2 L

    SAVE $1.11
    ALMOND SO FRESH

    ALMOND SO FRESH

    $2.88 ea.

    1.75 - 1.89 L SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    red currant jelly or peach jam
  • 1/4 tsp.
    (1 mL)
    almond extract
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  • 6
    Ontario peaches, peeled and sliced
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  • 1 Tbsp.
    (15 mL)
    lemon juice or fruit preservative mixture (ascorbic acid)

  • whipped cream
Imprimer ma sélection

Preparation

Crust:

In bowl, cream butter and icing sugar until fluffy.

Blend in flour to make soft dough.

Pat into bottom of 11-inch (3.5L) springform pan.

Prick well with fork. Bake in 350ºF (180ºC) oven for 15 to 20 minutes or until golden brown.

Glaze:

In small saucepan, combine cornstarch, sugar and mace; stir in orange juice, jelly and almond extract.

Cook over medium-low heat for about 5 minutes or until thickened.

Cool slightly.

Sprinkle peaches with lemon juice to prevent browning.

Arrange in circles in single layer in baked pie shell.

Spoon cooled glaze over peaches and chill.

Cut into wedges.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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