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RECIPES
Peach and Pistachio Tart
Filling
1 (8 ounce) package cream cheese
1/2 cup granulated sugar
1 Tablespoon lemon juice
2 teaspoon grated lemon zest
1 cup whipping cream
Tart Crust
2 cups all purpose flour
1/2 cup powdered sugar
1 teaspoon almond extract
1 cup plus 1 teaspoon butter, diced
About 5 peaches, peeled and sliced
1/4 cup shelled pistachios
Preheat oven to 350˚on Pure Convection™. To prepare the crust. butter a 10-inch round tart pan with a removable bottom. Put the flour, sugar, and
almond extract in the bowl of a food processor or heavy duty mix with a paddle attachment. With the machine running, slowly add 1 cup of the
butter one dice at a time and process until dough forms. press the dough into the prepared pan. Bake until crust is light golden brown, about 20 to
25 minutes. Let cool completely, about 25 minutes.
In a medium sized mixing bow, combine cream cheese, sugar, juice, and lemon peel until well blended. Fold in whipped cream. Spread into cooled
shell. Garnish the top with sliced peaches and pistachios. Refrigerate until serving.
Makes about 10 servings.
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