Peach Melba Tarts

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 12
• 1/4 cup seedless raspberry jam
• 1 teaspoon water
• 1 cup red raspberries, 24 more for garnish
• 3 cups vanilla ice cream
• 1/4 teaspoon almond extract
• 16 ounces diced peaches, drained
• 1/3 cup slivered almonds, toasted
• 12 miniature graham cracker pie crusts

Recipe

• 1 place ice cream in refrigerator to soften slightly.
• 2 in a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. remove from heat, stir in water & cool for 5 minutes.
• 3 set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently.
• 4 spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each.
• 5 stir together peaches, almond extract & toasted almonds. remove ice cream from refrigerator, stir it smooth & fold in peach mixture.
• 6 working quickly, spoon 1/3 cup ice cream atop raspberries in each shell.
• 7 place pies on a baking sheet & freeze 4-6 hours.
• 8 before serving, garnish each tart with 2 reserved raspberried.
• 9 **** to toast almonds, heat oven to 350º. soread nuts on a baking sheet & bake 8-10 minutes. cool completely.