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Peach Tartlets

Yield 2 dozen tarts


  • 1 cup peeled fresh peaches, diced
  • 1/4 cup plus 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons butter or margarine, softened
  • 1/8 teaspoon almond extract
  • 24 baked (1 3/4-inch) tart shells

How to Make It

  1. Combine peaches and sugar in a saucepan; let stand 30 minutes or until mixture becomes syrupy. Cook over medium-low heat for 30 minutes.

  2. Combine cornstarch and a small amount of water to form a smooth paste. Stir cornstarch mixture into peaches; bring to a boil. Reduce heat; cook, stirring constantly, until mixture becomes thickened and bubbly.

  3. Remove from heat, and stir in butter and almond extract. Cool slightly. Spoon 2 teaspoons peach mixture into each tart shell.

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