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Peach Ice Cream Tart with Fresh Peaches Recipe

Ingredients

How to make it

  • To make pecan crust, preheat oven to 400 degrees. Using a pulsing motion of food processor, process pecans with powdered sugar and salt until finely chopped but small pieces remain; do not grind to a powder. Transfer to a bowl. Using a fork, lightly stir in soft butter until mixture is well blended. Lightly butter an 8-inch pie pan. Press mixture in thin, even layer on base and sides of pan, using a fork. Bake until light brown, about 6 minutes. Cool completely. Freeze for 10 minutes.
  • Soften ice cream in refrigerator until spreadable. Spoon into pie shell, mounding ice cream slightly towards center and spreading it as smooth as possible. Work quickly so ice cream doesn't melt. Freeze until firm, about 2 hours. Cover if not serving immediately.
  • Just before serving, cut nectarine in thin wedges. Arrange them on ice cream radiating out from center in pinwheel design. To make glaze, heat preserves, lemon juice, 1 teaspoon granulated sugar and 1 teaspoon water in a small saucepan over low heat, stirring often, until preserves melt. Strain mixture. Brush over nectarine wedges. Decorate with small sprig of mint in center. Serve immediately.

Reviews & Comments 4

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  • parrothead87 15 years ago
    So glad to live in the South (from Georgia) where it is almost always peach season. Hehe.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds absolutely fabulous!
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    " It was excellent "
    sunny ate it and said...
    Love peaches too - great post! YUM!
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    " It was excellent "
    chefmeow ate it and said...
    This sounds abasolutely amazing. Love them peaches and this sounds fantastic. Great post. You have my 5.
    Was this review helpful? Yes Flag

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crabhappychick Pittsburgh, PA

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