One of my favorite desserts – Fresh Peach Tart

     The best thing about this tart is fresh peaches!  It is actually a slight variation of the Hays House Pie and is a wonderful way to celebrate summer!
     Rather than making a pie, I increased the recipe to fit into a 10½" tart pan, added some chopped almonds to the crust and also sugared some more to sprinkle over the top. 
     This is definitely one of my favorite desserts!   

Fresh Peach Tart  Yield: 1 tart  (cut into 10 servings)
Crust
1½  cup all-purpose flour
¼ cup + 2 tablespoons powdered sugar
¾ cup melted butter
1/3 cup chopped almonds

1.     In a mixing bowl, combine flour and sugar; add melted butter and nuts.
2.     Press mixture into bottom of ungreased 10½” tart pan and up sides, being sure to press where the sides and bottom of the pan intersect in order to avoid a thick area in the crust. Prick the crust with a fork before baking.
The oil crust is pushed into the pan versus rolling with a pin. Be sure to push excess dough out of the area where the sides and bottom of the pan meet.
3.     Bake about 15 minutes at 350° or until crust is golden brown.
Filling
1 cup granulated sugar
1 (3 oz.) package peach gelatin
¼ cup cornstarch
1 cup water
12 cups peeled and sliced fresh peaches (about 15 peaches)
I use a peeler to remove the peach skins.











1.     Combine sugar, gelatin and cornstarch. In saucepan, combine sugar mixture with water and bring to a boil over medium-high heat. Boil 3 minutes or until mixture looks clear and has thickened. Cool until there is no heat remaining and mixture begins to set. 
Completely combining the sugar and gelatin with the cornstarch (before adding liquid) prevents clumps in the cooked gelatin mixture.
Gelatin mixture is ready to remove from heat and will be allowed to cool and thicken. 
2.     Mix syrup with peaches. 
3.     Pile into cooled crust and refrigerate at least one hour.

Topping
Sliced almonds
Granulated sugar
Ground cinnamon
Vanilla  Ice Cream

1.     Add some almonds to a skillet and turn to medium high.
2.     Sprinkle sugar over the top (I used about ½ cup nuts to 2 to 3 tablespoons sugar and ¼ tesapoon+ cinnamon but those amounts can be varied or adjusted). It is important to watch this mixture at all times; stir occasionally with a wooden spoon. As soon as the sugar begins to melt and the almonds are lightly browned, remove to a pan lined with waxed paper so nuts can cool and so they don’t clump together. If sugaring just a few nuts, the process takes just minutes.
Almonds & sugar go into a pan set on medium  high heat.
Sugar has dissolved & nuts a lightly browned & ready to remove from the heat.
3.     Sprinkle part of the sugared nuts on top of the pie saving.
4.     When ready to serve pie, cut into wedges and top each wedge with a scoop of vanilla ice cream, and sprinkle with a few more nuts.




Recipe without photos . . .
Fresh Peach Tart   Yield: 1 tart  (cut into 10 servings)
Crust
1½  cup all-purpose flour
¼ cup + 2 tablespoons powdered sugar
¾ cup melted butter
1/3 cup chopped almonds

1.     In a mixing bowl, combine flour and sugar; add melted butter and nuts.
2.     Press mixture into bottom of ungreased 10½” tart pan and up sides, being sure to press where the sides and bottom of the pan intersect in order to avoid a thick area in the crust.
3.     Bake about 15 minutes at 350° or until crust is golden brown

Filling
1 cup granulated sugar
1 (3 oz.) package peach gelatin
¼ cup cornstarch
1 cup water 
12 cups peeled and sliced fresh peaches (about 15 peaches)

1.     Combine sugar, gelatin and cornstarch. In saucepan, combine sugar mixture with water and bring to a boil over medium-high heat. Boil 3 minutes or until mixture looks clear and has thickened. Cool until there is no heat remaining and mixture begins to set. 
2.     Mix syrup with peaches. 
3.     Pile into cooled crust and refrigerate at least one hour.

Topping
Sliced almonds
Granulated sugar
Ground cinnamon
Vanilla  Ice Cream

1.     Add some almonds to a skillet and turn to medium high.
2.     Sprinkle sugar over the top (I used about ½ cup nuts to 2 to 3 tablespoons sugar and ¼ tesapoon+ cinnamon but those amounts can be varied or adjusted). It is important to watch this mixture at all times; stir occasionally with a wooden spoon. As soon as the sugar begins to melt and the almonds are lightly browned, remove to a pan lined with waxed paper so nuts can cool and so they don’t clump together. If sugaring just a few nuts, the process takes just minutes.
3.     Sprinkle part of the sugared nuts on top of the pie saving.
4.     When ready to serve pie, cut into wedges and top each wedge with a scoop of vanilla ice cream, and sprinkle with a few more nuts.

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