Bottle of champagne, 1 cup for this recipe, the remainder for your to enjoy while you cook
Fresh peaches or 1 can of peaches
1 box of ginger snaps
1 jar Stonewall Kitchen Raspberry Peach Champagne Jam
2 tablespoons melted butter
1 box frozen puff pastry
1 removable tart pan
Saute chopped apples in a small amount of butter. Add raspberries, peaches and 3 heaping tablespoons of jam.
Add champagne and reduce to burn off the alcohol.
Crush gingersnaps in food processor until fine. Mix in bowl with butter until it begins to form a ball. Spray the pans and line them with your crumbs to form dough. Bake about 6-8 minutes in a 350 degree F oven until crispy.
Follow package directions to thaw puff pastry. Cut patterns with cookie cutters.
Add the filling and top with the puff pastry cutouts brushed with egg wash (beaten whole egg).