Cinnamon Peach Tart

Title: Cinnamon Peach Tart

Categories: Desserts, Masterchefs, Frisco, Fo

Yield: 12 servings

--CINNAMON DOUGH--

2 1/2 c Flour, all purpose

2 tb Cinnamon, ground

3/4 c Sugar

1/4 ts Baking powder

5 oz Butter

1/4 c Water, cold

--APRICOT GLAZE--

1 c Jam, apricot

1/4 c Water

1/2 c Sugar --PEACH FILLING--

10 ea Peaches, ripe

1 1/2 c Glaze, apricot

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 powder, and cinnamon;

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

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

continuing to cream.

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

mixture into a coarse meal.

Add all the water, press to mix 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. Chill

about half an hour.

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

350 F preheated oven for 15 -

minutes until golden brown.

Apricot Glaze:

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

to a boil, then simmer until 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.

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

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

: San Francisco, CA

Pastry Chef: Jim Dodge --