1. Place ice cream in refrigerator to soften slightly. 2. In a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. Remove from heat, stir in water & cool for 5 minutes. 3. Set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently. 4. Spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each. 5. Stir together peaches, almond extract & toasted almonds. Remove ice cream from refrigerator, stir it smooth & fold in peach mixture. 6. Working quickly, spoon 1/3 cup ice cream atop raspberries in each shell. 7. Place pies on a baking sheet & freeze 4-6 hours. 8. Before serving, garnish each tart with 2 reserved raspberried. 9. **** To toast almonds, heat oven to 350ยบ. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely. ---------------------------------------------------------------------------
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