I was a bad girl this week. I deviated significantly from the original recipe for Peach Gem Pie, which is, as you can probably tell from the old photo, just orange Jell-O with peach slices in it, in a pie crust. Oh, yes, and there’s a little almond extract in the Jell-O. Because of my Orange Boycott, I was planning on substituting peach Jell-O for orange anyway, but then after the week we’ve had here in the U.S. and abroad, I just couldn’t face Jell-O in a pie shell. I just couldn’t.
So it occurred to me that I could do what the U.S. Congress failed to do this week – I could take a not-so-good thing and make it better. Following on the success of Easy Fruit Tarts, I decided to turn Peach Gem Pie into a Peach Gem Tart.
I started with Julia Child’s sweet short crust recipe and made a nine-inch tart shell. I spread a layer of French vanilla Jell-O instant pudding in the bottom of the tart shell, arranged Del Monte canned peach slices (so sue me, peaches are well out of season right now) in a pretty pattern on the pudding, and spooned thickened peach Jell-O over the peaches to form a glaze. I forgot to add the almond extract to the Jell-O (rather than listening to music while I worked, I was listening to NPR programming and got distracted) but remedied that somewhat by serving the tart with almond-flavored whipped cream.
The end result was not bad at all. It certainly looks prettier than the pie shown in the book. Orange Jell-O has a garish hue, but peach Jell-O is actually a rather pretty color. The flavor is subtler, too, and I wonder whether it would have made a difference if I’d remembered to add the almond extract. Probably not. These Jell-O recipes tend to be pretty timid about the added flavors. I was a little dubious about whether the almond flavor would go with the peaches, but in the whipped cream it worked much better than I expected.
I did make a few mistakes. The main one is that the crust turned out tough; most likely I overworked it, got a little cocky after it turned out so well last time. Another is that I added too much almond extract to the whipped cream. A teaspoon of vanilla extract to a half-pint of whipping cream works well; a teaspoon of almond extract is, I’m thinking, about twice as much as you want. (The aftertaste, it burns…) Finally, one three-ounce package each of pudding and Jell-O is way too much for a single nine-inch tart. It was fine because I ate the leftovers, but if anyone wants to try to recreate this, I recommend planning on making two tarts. Seriously, this turned out to be a decent dessert. Bring them to Easter dinner. The colors are seasonal, and I could see this working well after a main course of ham. Ham from a can. Oh, the memories… Did I mention it was a rough week?