"The belly rules the mind."--Spanish Proverb

Peach Tart Recipe

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

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, May 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Sweet Pastry
1 cup flour
1/2 cup butter or butter-flavored shortening
1 egg yolk
1 tablespoon sugar
1/4 teaspoon almond extract
pinch of salt

Filling
4 cups thinly sliced pitted, peeled fresh peaches
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon almond extract

Directions:
Directions:
Sweet Pastry
Make a well in the center of the flour and add the rest of the ingredients. Give them a little stir and then cut them in with a pastry blender until a dough forms. Add a tiny bit of ice water if necessary. Chill dough and then press into a 9 inch fluted quiche pan (tinned steel with a removeable bottom).

Filling
Mix the ingredients together gently, so as not to rip apart the peaches. Arrange a layer of peach slices in the bottom of the shell and then top with a layer of peaches arranged in two concentric circles of slices.

Bake in a 400-425F oven for 25-30 minutes, until the peaches are tender, their juices thickened, and the crust browned. After removing from the over, gently brush the top with the remainder of the melted jam.

Cool and remove from the pan onto a cake plate or serving dish.

Personal Notes:
Personal Notes:
I got this recipe from www.cookinglog.blogspot.com/2005/08/peach-tart.html. 05/09/08 The pastry is excellent. I serve it with vanilla or peach ice cream.

 

 

 

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