Best 4 Amaretto Peach Tart P Recipes

AMARETTO PEACH PARFAITS

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

PEACH AND AMARETTO COBBLER

Steps:

• 1. Preheat oven to 375. In large bowl, mix together peaches, sugar, cornstarch, and amaretto. Refrigerate for 30 minutes. Prepare juicy cobbler dough. Butter tart pans and distribute half the dough evenly in each. Fill each pan 3/4 full with peach and amaretto mix; then top with remaining cobbler dough. Bake for 35 minutes. Serve at once. Juicy Cobbler Dough: 1 stick, unsalted butter, cut into cubes, 4 oz 1 cup sugar 1 cup flour 1 T. baking powder 1 T. pure vanilla extract 1/2 t. salt 1 cup whole milk Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.

AMARETTO PEACH TART - P

Steps:

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• Heat oven to 450°F
• Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom.
• Trim edge if necessary.
• Generously prick crust with fork.
• Bake 9 to 11 minutes or until light golden brown.
• Cool completely, about 30 minutes.
• Reduce oven temperature to 375°F
• In medium bowl with electric mixer, beat cream cheese and sugar on medium speed until light and fluffy.
• Beat in 2 tablespoons amaretto and the eggs until well blended.
• Pour into cooled baked shell.
• Bake 18 to 22 minutes or until filling is set. Cool 10 minutes.
• Refrigerate at least 1 hour or until completely cooled and set.
• Just before serving, in medium bowl, mix preserves and 1 tablespoon amaretto.
• If desired, strain mixture. Stir in peaches to coat.
• Arrange peach slices over top of tart.
• Garnish with mint leaves.
• Store in refrigerator.
• EXCHANGES: 1 Starch; 1/2 Fruit; 3 Fat.

FRESH PEACHES WITH AMARETTO SAUCE

Steps:

• Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
• Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
• Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.