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| comment | | "parent_author":"kiwideb",<br>"parent_permlink":"re-gringalicious-peach-nectarine-and-plum-almond-tart-food-photo-shoot-20170113t104710779z",<br>"author":"gringalicious",<br>"permlink":"re-kiwideb-re-gringalicious-peach-nectarine-and-plum-almond-tart-food-photo-shoot-20170113t110430719z",<br>"title":"",<br>"body":"For you @kiwideb,<br> an absolute pleasure:\n\n**Ingredients**\n\nCrust:\n3\/4 cup butter (1 1\/2 sticks)\n1 cup sugar\n2 1\/4 cups flour\n1 teaspoon vanilla extract\n1\/4 teaspoon salt\n\nFilling:\n2\/3 cup (or half of can) sweetened condensed milk\n3 tablespoons softened cream cheese\n1\/4 teaspoon almond extract\n1\/2 teaspoon vanilla extract\n\nTopping:\n1\/4 slivered almonds\n4 - 5 medium stone fruits (plums,<br> peaches,<br> nectarines,<br> etc.),<br> sliced thinly\n\n**Instructions**\n\n1. Preheat oven to 350 degrees F (180 C). Combine butter and sugar in the bowl of a mixer and beat until creamed. Add vanilla,<br> salt,<br> and flour and beat until mixture is combined and slightly crumbly.\n2. Scrape bowl and beater as well as possible into a 10-inch tart pan and press down tightly. Place in oven and bake for 6 - 8 minutes.\n3. Meanwhile,<br> add cream cheese and sweetened condensed milk to mixing bowl and beat until completely smooth. Mix in extracts.\n4. Remove crust from oven and cool for about 5 minutes then pour cream cheese mixture on top. Layer fruit on top and sprinkle with almonds. Bake for 20 - 25 minutes until edges are golden.\n5. Serve at room temperature or cold.",<br>"json_metadata":" \"tags\":[\"food\" ,<br>\"users\":[\"kiwideb\" ,<br>\"app\":\"steemit\/0.1\" " |
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