Ingredients Jump to Instructions ↓

  1. -- Recipe via UNREGISTERED Meal-Master (tm) v8.01

  2. Title: Cinnamon Peach Tart

  3. Categories: Desserts, Masterchefs, Frisco, Fo

  4. Yield: 12 servings


  6. 2 1/2 c Flour, all purpose

  7. 2 tb Cinnamon, ground

  8. 3/4 c Sugar

  9. 1/4 ts Baking powder

  10. 5 oz Butter

  11. 1/4 c Water, cold


  13. 1 c Jam, apricot

  14. 1/4 c Water

  15. 1/2 c Sugar --PEACH FILLING--

  16. 10 ea Peaches, ripe

  17. 1 1/2 c Glaze, apricot

  18. Cinnamon Dough:

  19. Form a large ring of flour on your work surface. In the center of

  20. the ring of flour make a mound of sugar, baking powder, and cinnamon;

  21. also make a mound of butter cut into small squares. With the palm of

  22. your hand, cream the butter and add to the sugar mixture while

  23. continuing to cream.

  24. Push the flour into the center and blend with the butter/sugar

  25. mixture into a coarse meal.

  26. Add all the water, press to mix in the water, then work the dough

  27. into a ball with the palms to an equal consistency having no dry spots.

  28. Roll out one 10-inch tart shell on the floured work surface. Chill

  29. about half an hour.

  30. Place the shell into a pie pan, or tart pan and mold a piece of

  31. 350 F preheated oven for 15 -

  32. minutes until golden brown.

  33. Apricot Glaze:

  34. Combine jam, sugar and water in a heavy saucepan. Mix well, bring

  35. to a boil, then simmer until clear.

  36. Peach Filling:

  37. Cut each peach into eight sections and arrange snugly in baked tart

  38. shell. Lightly brush apricot glaze over all peaches and serve.

  39. Source: Great Chefs of San Francisco, Avon Books, 1984

  40. Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel,

  41. : San Francisco, CA

  42. Pastry Chef: Jim Dodge --


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