Peach Melba Tarts

• 1/4 cup seedless raspberry jam
• 1 teaspoon water
• 1 cup red raspberries, 24 more for garnish
• 3 cups vanilla ice cream
• 1/4 teaspoon almond extract
• 16 ounces diced peaches, drained
• 1/3 cup slivered almonds, toasted
• 12 miniature graham cracker pie crusts

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 350u0b0. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.

seedless raspberry jam, water, red raspberries, vanilla ice cream, almond, peaches, slivered almonds, graham cracker pie crusts

Taken from www.food.com/recipe/peach-melba-tarts-169697 (may not work)