| PEACH TART |
|
|
|
Makes one 9-inch pieCrust: 1 9 inch Classic CRISCO Single Crust Filling: 6 to 8 large fresh peaches (6-1/2 cups), peeled and sliced, divided 8 tablespoons peach preserves, divided 5 to 6 tablespoons all-purpose flour 1 teaspoon hot water 1 pint vanilla ice cream For crust, prepare (see Classic Crisco Pie Crust recipe). For Filling: Spread 3 tablespoons peach preserves over pie shell bottom and sides. Mix flour with 4-1/2 cups sliced peaches in medium sized bowl. Arrange peach slices in pie shell, slightly overlapping the slices. Arrange the remaining 2 cups of peach slices on top of the floured slices. Mix 2 tablespoons peach preserves and hot water in small bowl. Brush on top of peach slices, making sure all slices are coated. Bake in 450ºF oven for 10 minutes. Reduce heat to 375ºF and continue baking 35-40 minutes or until peaches are tender and pastry is light brown. Place tart on wire rack. Heat remaining 3 tablespoons peach preserves in small saucepan over moderate heat until bubbly. Brush over peaches thoroughly. Cool tart completely. Serve with vanilla ice cream. |
