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Glazed Peach Pie or Tarts

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629 posts
Joined: Mar 8, 2006


Posted to Thread #30424 at 7:02 pm on Aug 2, 2018

I like to make individual tarts shells with phyllo dough. I freeze the extras and make the filling as needed. These are great for my husband and I since they are just the right size with no leftovers.

Glazed Peach Pie or Tarts
Servings: 6


4 cups peaches
1/2 cup water
1 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1 baked pie shell
4 sheets phyllo dough


Crush enough peaches to make one cup, leaving remaining peaches to slice. Combine crushed peaches with water, sugar, and cornstarch. Cook until clear (2 to 3 minutes) stirring occasionally. Add butter, cool slightly. Line baked pie shell with sliced peaches. Pour glaze mixture over peaches. Chill at least 2 hours.

Variation: For tarts, cut 4 to 5 inch squares of phylo dough. Stack 4 layers of phyllo squares, buttering each layer lilghtly. Form to fit in muffin cups. Bake at 350 degrees for 8 to 10 minutes or until golden. Cool and fill with sliced peaches and glaze.

NOTE; Use ceramic muffin cups to make a larger size phyllo cup- Spray outside of cups and place upside down on a foil-lined baking sheet. Cut 9 x 13 in. phyllo layers into 6 equal pieces. Lay phyllo over the bottom of each to form a cup. Bake at 350 degrees for about 15 minutes or until golden. Remove from oven and let cool for about 10 minutes. Remove phyllo from containers and cool completely on a wire rack.

Blueberry filling:
3 cups fresh blueberries
1/2 cup sugar
2 Tbsp. cornstarch
pinch salt
2 Tbsp. lemon juice

put half the blueberries into a medium saucepan. In a small bowl, stir together the sugar, cornstarch and salt. Add to the berries along with the lemon juice and bring to a simmer; cook for a few minutes, until the berries burst and soften and the juices thicken. Once it comes to a boil, make sure it cooks for a full minute to maximize thickening potential and make sure it's not starchy.)

Remove from the heat and stir in the remaining blueberries. Let cool, then spoon into the tart shells, piling them high.

Notes: Excellent, especially the phyllo tarts.

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