Рецепт Cinnamon Peach Tart
Ингредиенты
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Инструкции
- Cinnamon Dough:Form a large ring of flour on your work surface. In the center of the ring of flour make a mound of sugar, baking pwdr, and cinnamon; also make a mound of butter cut into small squares. With the palm of your hand, cream the butter and add in to the sugar mix while continuing to cream.
- Push the flour into the center and blend with the butter/sugar mix into a coarse meal.
- Add in all the water, press to fold in the water, then work the dough into a ball with the palms to an equal consistency having no dry spots.
- Roll out one 10-inch tart shell on the floured work surface. Refrigerateabout half an hour.
- Place the shell into a pie pan, or possibly tart pan and mold a piece of aluminum foil in the pan. Bake in 350 F preheated oven for 15 - 20 min till golden.
- Apricot Glaze:Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer till clear.
- Peach Filling:Cut each peach into eight sections and arrange snugly in baked tart shell. Lightly brush apricot glaze over all peaches and serve.