Peach Ice Cream Tart With Fresh Peaches |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Easy and beautiful - make it NOW while peach season is here! Pittsburgh Tribune Review Ingredients:
1 1/4 cups pecan halves |
2 tablespoons powdered sugar |
pinch of salt |
2 tablespoons unsalted butter, very soft |
1 1/2 pints peach or vanilla ice cream |
1 large or 2 small nectarines |
3 tablespoons peach or apricot preserves |
1 teaspoon lemon juice |
1 teaspoon granulated sugar |
1 teaspoon water |
sprig of fresh mint (optional, for garnish) |
Directions:
1. 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.
2. 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.
3. 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.
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