Friday, July 31, 2015

Individual Raspberry Peach Pies/Tarts

I didn't really have a recipe for this, just a huge, fresh peach and some leftover raspberry purée... Here's my best recollection of ingredient amounts:

pie crust
1 large peach, peeled, pitted and sliced
2/3 C raspberry purée
4 oz cream cheese, softened
1-2 T honey
¼ tsp fresh cracked black pepper
1 egg, lightly beaten

Preheat oven to 425˚.

Line 3 4-inch tart pans with pie crust dough; dock with a fork. 

In a small bowl, cream together softened cream cheese, honey and black pepper. Divide evenly into pie crusts, spreading to cover bottom. Top with a single layer of peach slices; drizzle with raspberry purée. Brush edges of crust with beaten egg.

Bake 25-30 minutes, until centers are slightly bubbly and crust edges are golden brown.

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