Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound ripe peaches, sliced then halved
- 1 tbsp sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 18 sheets 9 X 14-inch phyllo dough
- Butter-Flavored Cooking Spray
- 2 tbsp brown sugar
Preparation:
Preheat oven to 400 degrees. Line large cookie sheet with parchment paper or silicone mat.Place cut peaches in a medium bowl. Sprinkle with sugar, add lemon zest and lemon juice and allow to stand for a few minutes until the fruit releases its juices.
Remove 18 sheets of phyllo dough from box. Place dough on a sheet of wax paper or plastic wrap. Cover stack of phyllo dough with plastic wrap and a damp cloth on top to prevent sheets from drying out.
Removing one sheet of dough at a time, place six sheets on a work surface, spraying butter-flavored cooking spray between each phyllo sheet. After the sixth sheet of phyllo dough, cut the stack in half—a pizza cutter works well here. Place the two halves on the lined cookie sheet. Spoon about 1/3 cup of peach mixture into the center of each of the phyllo squares. Briefly spray sides of the squares. Bring up sides and form a thick border, leaving center of the phyllo square open, with some of the peach mixture showing.
Repeat this process with the next six sheets of dough, creating the third and fourth tarts. Then do the same with the last six sheets so you end up with six peach tarts.
Sprinkle each peach tart with a little brown sugar.
Bake tarts for 15 minutes, until tarts are golden and peach mixture is bubbly.
Serve with a little low-fat frozen yogurt or some fat-free whipped topping.
Per Serving: Calories 174, Calories from Fat 21, Total Fat 2.4g (Sat 0.6g), Cholesterol 0mg, Sodium 185mg, Carbohydrate 35.1g, Fiber 2.2g, Protein 3.2g
