• 12servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, D
MineralsManganese, Potassium

Ingredients Jump to Instructions ↓

  1. Cinnamon Dough

  2. 2 1/2 cups 156g / 5 1/2oz Flour - all purpose

  3. 3/4 cup 148g / 5 1/5oz Sugar

  4. 5 oz 142g Butter

  5. 2 tablespoons 30ml Cinnamon - ground

  6. 1/4 teaspoon 1 1/3ml Baking powder

  7. 1/4 cup 59ml Water - cold

  8. Apricot Glaze

  9. 1 cup 237ml Jam - apricot

  10. 1/2 cup 99g / 3 1/2oz Sugar

  11. 1/4 cup 59ml Water

  12. Peach Filling

  13. 10 Peaches - ripe

  14. 1 1/2 cups 355ml Glaze - apricot

Instructions Jump to Ingredients ↑

  1. 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.

  2. Push the flour into the center and blend with the butter/sugar mixture into a coarse meal.

  3. 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.

  4. Roll out one 10-inch tart shell on the floured work surface. Chill about half an hour.

  5. Place the shell into a pie pan, or tart pan and mold a piece of aluminum foil in the pan. Bake in 350F preheated oven for 15 - 20 minutes until golden brown.

  6. Apricot Glaze: Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear.

  7. Peach Filling: Cut each peach into eight sections and arrange snugly in baked tart shell. Lightly brush apricot glaze over all peaches and serve.


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