Now is the time to stock up on all of the fruits your local farmers’ markets and produce
stands have to offer.
And when you bring home that bounty of fresh peaches or strawberries, you can
make the following sweet treats.

Treat No.1-
Peach N’ Almond Tart!
Buy a premade cookie dough and save time.
Ingredients:
1/2 cup of all-purpose flour
1/2 of (16.5 oz.) tube of refrigerated sugar cookie dough
4 oz. of almond paste
1/2 cup of butter, (leave out at room temperature)
3 eggs
2 1/2 cups of fruit- use peaches, apricots and raspberries
To make:
Heat oven to 350*F, Coat 9″ tart pan with removable bottom with cooking
spray. On medium speed, beat 1/4 cup of flour into cookie dough. Press
into bottom and up sides of pan.
Get out the hand mixer and on medium speed, beat almond paste and butter
until smooth. Beat in eggs one at a time, then remaining flour. Spread over
crust. Bake until toothpick inserted into center comes out clean, 25 to 28 mins.
Let cool. Remove side of pan. Transfer to a serving plate. Top with peaches,
or apricots (or both) thinly sliced and place a few cut up fresh strawberries
or raspberries in the center.
Calories per serving- 290, Prot-5g. Carbs-28

Treat No. 2-
A Very Berry Cheesecake!
Use fresh cherries, raspberries or strawberries to make this delectable
dessert.
Ingredients:
1 1/3 cups of graham cracker crumbs
2 Tbs. + 1 cup of sugar
7 Tbs. of butter, melted
4 cups of fresh raspberries, cherries or strawberries. Cut up the strawberries
or cherries to make them smaller
4 packages of cream cheese (8 oz.) leave on the counter to get soft
4 eggs
To make:
Heat the oven to 300*F. Grease 9″ X 3″ springform pan. In a bowl, combine
crumbs and 2 Tbs. of sugar; stir in butter. Press into the pan bottom. Bake
until set, 10 mins. Let cool. Scatter 1 1/2 cups of fruit over the crust.
Use the hand mixer and on medium speed, beat cream cheese and remaining
sugar until smooth (in a bowl). On low speed, beat in eggs. Spoon cream cheese
mixture over berries in pan. Bake until center jiggles slightly, 1 hr. 10 mins. turn
off oven. Let cool in closed oven for an hour. Remove; run knife around edge.
Let cool; chill for 8 hours. Remove side of pan. Top with remaining whole berries.
If desired, brush the sides with melted jam.
Calories- 490 per slice, Prot-8g. Carbs-37g.
One last tip: Eggshell-proof the batter. Avoid getting eggshells in the batter by
cracking the eggs into a separate bowl. To fish out and stray shells, wet your finger
with water, then touch your fingertip to the piece of eggshell. The shell will stick
to the water on your fingertip, so you can just lift it out.


Treat No. 3-
Strawberry-Apple Crisp!
The combination of apples, strawberries and cinnamon will make this dessert
a go-to dessert for all of your future get-togethers.
Ingredients:
3 Gala apples
1 lb. of strawberries*
1 cup + 1 Tbs. of all-purpose flour
2/3 cup of packed brown sugar
1/2 tsp. ground cinnamon
1/3 cup of butter, leave out to soften up
* In addition to strawberries, you can also make this dish with
fresh plums, peaches, apricots or nectarines.
To make:
Heat the oven to 350*F. Coat 2-qt. baking dish with cooking spray. Peel,
core and cut apples into 3/4″ pieces; trim and halve berries. In bowl,
combine 1 cup of flour, 1/3 cup of brown sugar and cinnamon. Using
fingers, work butter into flour mixture until crumbs form.
In a bowl, combine apples and berries with remaining flour and sugar.
Transfer to baking dish. Top with crumb mixture, Bake until bubbly
and golden brown, 25 to 30 mins. Cool, serve warm or cool and
if desired, place a scoop of Ice cream or whipped cream on top.
Calories without Ice cream- 240 per serving, Prot-2g. Carbs-41g.

Sources:
* Martha Stewart Living Magazine
* Taste of Home-Magazine
* Food & Wine Magazine
* Farmer Market Today-Magazine
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Thank-You!