Friday, January 21, 2011

Peachy Keen Tarts



10 sheets phyllo dough
2 1/2 teaspoons cinnamon sugar
1 1/2 cups peaches, thinly sliced
1/2 cup kiwi, sliced
4 (8 ounce) containerstropical peach yogurt or 4 (8 ounce) containers peach yogurt, drained in cheesecloth for 1 hour
1/4 cup peach preserves

  1. Heat oven to 350°F Spray a 7x11-inch tart pan with butter-flavored cooking spray.
  2. Cut 1-inch square notches in the corners of the dough. Press 5 sheets of the phyllo into the pan; fold edges over toward the center of the pan. Spray dough with cooking spray; sprinkle with 1 teaspoons cinnamon-sugar, repeat. Press phyllo against sides of tart pan to secure.
  3. Bake 10-15 minutes, until golden brown. Cool toss fruit slices with remaining cinnamon-sugar, spoon yogurt into shell, top with fruit. In saucepan, over medum heat melt preserves and brush on top of fruit.

1 comment:

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