Peach-Raspberry Tart recipe

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Ingredients

1 ¼ cups graham cracker crumbs
½ cup melted butter
¼ cup ground almonds
1 teaspoon ground cinnamon
½ cup water
1 envelope unflavored gelatin
1 pound cream cheese, softened
1 cup sour cream
½ cup whipping cream
2 teaspoons grated lemon zest
2 large peaches, peeled and sliced
1 cup fresh raspberries

Nutrition Info

513.5 calories
carbohydrate: 18.2 g
cholesterol: 126 mg
fat: 46.5 g
fiber: 2.1 g
protein: 8.4 g
saturatedFat: 27.3 g
servingSize: -
sodium: 353.6 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine graham cracker crumbs, butter, almonds, and cinnamon in a bowl. Mix until evenly moistened, press into the bottom and partway up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.

  2. Pour water into a saucepan. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Place over low heat, stir constantly until the granules are completely dissolved, about 3 minutes. Remove from heat.

  3. Beat cream cheese with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in sour cream, whipping cream, and lemon zest. Add gelatin, mix well. Pour into the prepared crust. Refrigerate until set, 3 to 4 hours.

  4. Remove from the springform pan and place on a serving plate. Decorate with sliced peaches and raspberries.

Recipe Yield

1 9-inch tart

Recipe Note

This peach-raspberry tart is something refreshing for the summer months. You can use any sliced fresh fruit you like.

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