Peach tart
Thursday, September 17, 2009 at 4:06PM 
One of that saddest parts of summer coming to a close is bidding goodbye to peaches. They are my all time favorite fruit, and though you can eat them year round, who would want to when the flavor they pack in June and July is so astoundingly good?
I came across this recipe for a no-bake peaches and cream tart with a ginger snap crust and fell in love. The blogger who thought it up had a few kitchen snafus which in my book only makes me want to try it out more.
PEACH CREME WITH GINGERSNAP CRUST // The science of this pie, is that the lemon reacts with the milk products to help the filling firm up. So be sure to give it ample time to do it’s thing before serving.
The Crust //
10 oz. Gingersnap Cookies
3 Tbsp. Butter
The Filling//
1 14 oz. Can Organic Sweetened Condensed Milk, lowfat optional
½ Cup Crème Fraiche
¼ Cup Fresh Lemon Juice
1 tbsp. Cinnamon
1 ¼ Cup Ripe Peaches, Peeled and Diced
1. In a food processor, grind the gingersnap cookies. Add the butter and pulse to combine.
2. Press the cookie mixture evenly into the sides and bottom of a 9’’ glass pie pan. Pop this in the freezer while preparing the filling.
3. In a bowl, whisk the condensed milk, crème fraiche, lemon juice, and cinnamon together. Give the peach pieces a good squeeze in your fist to crush them up a bit, and add to the cream mixture. Whisk together. Add the filling to the chilled cookie crust.
4. Let the pie firm up in the fridge for at LEAST 4 hours. We put ours in the freezer, and then let it sit for a bit before serving.
Reader Comments (1)
I'm glad my learning exp encouraged you to try it. Great blog, take care ~