Glazed peach plum tart

1 Servings

Ingredients

Quantity Ingredient
6 mediums Peaches, unpeeled (1 1/2
Lb)
1 teaspoon Fresh lemon juice
1 tablespoon Flour
1 tablespoon Quick cooking tapioca
⅓ cup Sugar
1 pinch Salt
2 Red plums (6oz)
2 tablespoons Butter
3 tablespoons Currant jelly
½ teaspoon Water

Directions

All Ready Pillsbury pie crust, prebaked according to directions in 10" tart pan, cooled

Put rack in center of oven & heat to 400. Have a baking sheet ready.

Coarsely chop 2 peaches. They should measure about 1¾ cups. Put in small bowl & toss with lemon juice. Add flour, tapioca, 3 Tbls. sugar & salt. Combine well. Let rest 15 minutes. Meanwhile, thinly slice remaining peaches & plums. Spread chopped peaches in cooled pastry.

Arrange peach slices decoratively over them, overlapping slices around outer edge in circle. Overlap plum slices decoratively in center. Cut butter into small pieces & scatter over surface. Sprinkle with remaining sugar. Place tart pan on baking sheet. Bake tart until edges of fruit slices are nicely browned, about 55-60 minutes. Let cool on rack. Melt currant jelly & water on stovetop. Lightly brush on cooled tart, including edges of crust.

File

Related recipes