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Peach Tart Recipe

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This recipe for Peach Tart, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Rushton
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 All Ready Pie Crust, room temp
2 T. all purpose flour
3/4 c. slivered blanched almonds
1/3 c. sugar
3 T. amaretto or almond flavoring
2 T. unsalted butter, room temp
1 egg
5 peaches
1/2 c. peach preserves

Directions:
Directions:
Preheat oven to 450. Sprinkle crust with 1 T. flour. Arrange crust floured side down in 9-inch diameter tart pan. Trim and finish edges. Bake until light brown, about 10 minutes. Cool. Reduce heat to 400 degrees. Grind almonds in food processor. Add remaining 1 T. flour, sugar, 2 T. amaretto and butter, and puree. Add egg and process until well blended. Pour into crust. Bake until filling is light brown, about 15 minutes. Cool. Peel peaches and cut into slices. Combine preserves and 1 T. amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened. Brush some preserves over tart filling. Arrange peach slices in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.

Number Of Servings:
Number Of Servings:
6

 

 

 

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