peach tart

Last week when we went up to Knoebel's, we stopped by a farm stand on the way home and picked up a half-bushel of peaches. Laurel made a batch of jam and canned a number of the peaches, but that still left quite a few to be used. I made a double batch of peach muffins, but also a yummy peach tart.

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

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).

Brush the bottom of the tart shell with part of a tablespoon of peach or apricot jam heated to melting in the microwave with a teaspoon of water.

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

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.