Rhubarb and peach tart - house beautiful

1 tart

Ingredients

Quantity Ingredient
1 Recipe Flaky Butter Pastry
Flour for rolling
½ pounds Rhubarb, cut crosswise into 1/2-inch chunks
2 Medium ripe peaches or nectarines, peeled and sliced 1/2-inch thick
2 teaspoons Kirsch or vanilla extract
½ cup Sugar
2½ tablespoon All-purpose flour
1 teaspoon Unsalted butter

Directions

Roll out the dough as directed for the desired tart size. Transfer the dough to a baking sheet and refrigerate while you prepare the fruit.

In a medium bowl, toss the fruit with the kirsch or vanilla and all but 1 T of sugar. Set aside.

In a small bowl, combine the 2½ tablespoons flour with the remaining sugar. Remove the dough from the refrigerator and sprinkle the flour-sugar mixture evenly over the dough, leaving a border uncovered as directed above. Arrange the fruit evenly over the flour-sugar mixture. Fold the rlrn of dough over the fruit, crimping the seams lightly with moistened fingers. Shave the butter on top of the fruit.

Bake the tart in a preheated 400'F oven as directed above.

House Beautiful/August/1994 Scanned and fixed by Di and Gary

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