Wednesday, June 23, 2010

Peach Tart

Aunt Elaine's pie crust

5 cups flour
1 tsp salt
1 tsp baking pwd
1 lb shortening
1 egg
1 tbs white vinegar

mix first four ingredients with pastry blender
beat egg and vinegar in measuring cup. Add water to make one cup total
Add to dry ingredients, kneed lightly
wrap with plastic wrap and refridgerate at least one hour. Makes 5 single crusts approx and keeps well

8 large peaches peeled and pitted (you and drop peaches in boiling water for one minute for easy peeling or there are peelers available for soft fruit and tomatoes that work well)
juice of 1/2 lemon
1 cup sugar + 1 tbs
4 tbs flour
1 tbs butter in pieces

toss sliced peaches in lemon juice
mix flour and 1 cup sugar and toss well with peaches
roll out 1 crust to approx 11 inch circle on lightly floured surface
place pastry round on rimmed cookie sheet or pizza pan (you might line with foil for cleanup)
Spoon fruit mixture into center leaving a two inch border
Place butter pieces on fruit. Fold dough up and around fruit leaving an opening in center. Seal any breaks by brushing with water.
Sprinkle outside with sugar
Bake at 425 35-40 minutes

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