PEACH ALMOND CREAM TART
1 (9 or 10 inch) unbaked pastry shell
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (8 oz.) container Borden Sour cream
2 tbsp. ReaLemon lemon juice from concentrate
1 tsp. almond extract
1 (21 oz.) can Thank You Brand Peach Filling and Topping
Sliced almonds, lightly toasted
Preheat oven to 375 degrees. Bake pastry shell 15 minutes. Meanwhile, in
medium bowl, combine sweetened condensed milk, sour cream, ReaLemon brand and
extract; mix well. Reserving 6 peach slices, spread remaining peach filling on
bottom of prepared pastry shell.
Top with sour cream mixture. Top with reserved peach slices and almonds.
Bake 30 minutes or until set. Cool. Chill. Refrigerate leftovers.
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
