Peach Brown Sugar Tarts

Shortbread Crusts

Pie Filling

Topping

An easy peach tart that can be made with either fresh ripe peaches or canned peaches (which make it a year round treat!) I chose the canned peaches as I was in a hurry and they turned out great.

Adding Brown Sugar to the Whipped Cream adds a rich flavor. Just whip the Cream with a little Vanilla and a couple of tablespoons of Brown Sugar.

1. Make the Tart Shells by mixing all the ingredients in a food processor until it forms a ball.
2. Press the dough (it will be soft) into the Tart Tins and place into the freezer while you make the filling.
3. Drain the canned Peaches and set aside.
4. Pre heat the oven to 350 degrees.
5. Put the Peach JELL-O and the Pudding mix in a saucepan with 2 cups of water, stir over a medium/high heat until it boils, let boil for 1 minute, take off the heat and set aside to cool.
6. If you are using Fresh Peaches peel them and if they are firm add them to the JELL-O mixture now so they can soften.
7. Place the Tarts in the oven for 12-15 minutes until just golden brown.
8. When the JELL-O has cooled slightly add the Canned Peaches.
9. When the Tart shells are cooled use a slotted spoon to remove the Peaches from the JELL-O mixture and pile them into the Tart Shell.
10. When they are all full spoon or pour the remaining JELL-O mixture over the Tart until it barely reaches the top, don’t let it overflow of they are hard to get out of the tins.
11. Place into the fridge for 4-6 hours.
12. Serve with the Brown Sugar Whipped Cream.