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Fresh Peach Tart With Rich Tart Pastry |
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Serves: 6 Print this Recipe1 baked 9-inch Rich Tart Pastry shell (see below), cooled 1/2 cup apricot preserves 3 tablespoons flour 4 cups peaches thinly sliced peeled fresh 2 teaspoons water 1 teaspoon lemon juice fresh * Part two. 1 cup flour 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup butter real, chilled 4 ounces cream cheese 1 egg white slightly beaten Heat oven to 375° F. In blender or food processor, combine 1/4 cup apricot preserves and flour. Spread mixture on bottom and sides of crust. In crust arrange peach slices in circular pattern (double layers will be needed). In blender or food processor combine remaining 1/4 cup preserves, water, and lemon juice. Carefully brush over peaches with feather brush. Place in oven and bake for 30 to 40 minutes or until peaches are tender when pierced with a fork. Tart is best eaten shortly after baking or within a few hours. * To peel peaches, drop fruit into boiling water for 30 seconds to 1 minute. Remove fruit, place in cold water, and skins will peel away easily. Rich Tart Pastry *Combine flour, sugar, and salt in bowl. Cut in butter with pastry blender until mixture resembles texture of peas. Cut in cream cheese until mixture resembles coarse crumbs. Press dough into ball; refrigerate wrapped in plastic for 1 hour or in freezer for 30 minutes. Roll dough on lightly floured surface into circle to fit a 10-inch tart pan. Fold in half, then half again; lay in pan, unfold, and press into bottom and sides of pan. Trim any overhanging pastry. Crimp edges, brush bottom and sides with egg white, and put in freezer for 1/2 hour before baking. Bake in a preheated 400° F oven for 15 to 18 minutes or until golden in color. Cool before filling. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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