PEACH TART

Peach Tart image

Provided by Moira Hodgson

Time 40m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 11-inch pastry shell, fully cooked
1 1/2 pounds peaches
2 tablespoons sugar
1 tablespoon red currant jelly
1/2 cup brandy
1/2 cup water

Steps:

Place the peaches in boiling water for a couple of minutes. Remove them with a slotted spoon and skin them. Slice them and set aside.
Combine the sugar, jelly, brandy and water in a shallow pan. Bring to boil, add the peaches and poach gently until they are barely soft. (This should take about five minutes.) Remove with a slotted spoon and cool.
Pour the poaching liquid into a small saucepan and reduce over medium heat until you have a thick glaze. Arrange the peach slices in slightly overlapping circles on the pastry shell and coat with the warm glaze.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 104 milligrams, Sugar 11 grams