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Peach Tart

Homemade Peach Tart | ElizabethKeyserStart with beautiful peaches. These were grown in New York State, and sold at Sport Hill Farm in Easton, CT. At home, they ripened.

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They were so ripe, it was easy to slip off their skins, without using boiling water.

Then I made a crust.

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Ground up almonds with a little sugar in the food processor, then added flour. Half almonds/half all purpose white flour.

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Add butter and pulse.

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Add water, and press dough into tart pan and refrigerate.

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Back to the peaches.

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Slice the juicy ripe peaches, and arrange slices in tart pan, top with butter and bake.

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It looks like this when you take it out of the oven.

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To make it glisten, heat up apricot jam with some lemon juice. Sieve it, and brush the glaze over the top of the tart. But I didn’t use apricot jam. In the very back of the refrigerator, my husband discovered the last of last year’s peach jam. A most delicious peach jam. See those big pieces of peach in the pan?

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And here is the peach-glazed peach pie.

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It was a very fresh-tasting peach pie, with a cookie-like crust.

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A couple days later, I made peach tartlets.

Peach season is over, but I have quarts of peaches waiting in the freezer. Peach jam coming up next.

 

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