2 C flour
½ t salt
1/3 c sugar
¾ c sweet butter
1 egg beaten
2 T raspberry jam
Measure the flour, salt, and sugar into a bowl. Cut in the butter until the mixture resembles moist crumbs. Add the beaten egg and mix to form soft dough. Press the dough into the bottom and up the sides of a 9” tart pan with removable sides. (You will have about a ½ cup of extra dough.) Spread the jam over the crust. Chill.
Preheat the oven to 400.
1 T. flour
¼ t cinnamon
½ c sugar
4 c peeled and thinly sliced peaches
1 T Amaretto (Optional)
Arrange the peach slices over the jam with a circular design. Pour over some of the accumulated juice mixture. Place tart pan onto a cookie sheet or jelly roll pan so that juices do not spill into the oven.
Bake 30 minutes. Lower the heat to 350 and bake an additional 10 minutes. The peaches should be tender and the top should be slightly browned.
Remove tart from the oven and place on a wire rack. Allow to cool for 15 minutes and remove from the pan sides. Continue to cool to allow filling to set before serving at room temperature.
*Nectarines may be used instead of peaches.
**Nectarines do not need to be peeled
From: Arlene WardShare to Print