Sunday, May 11, 2008

Peach tart

Had tons of peaches from the market . . .
So, I combined 8 oz. flour, 4 oz. sunflower spread (or butter), an egg yolk, a 3 T. sugar and 3 T. ice water, made a shortbread-type crust.
Smushed it into a spring-form pan (even crimped a little edge!), then added a Tbsp of sugar to the peeled/sliced peaches, spread them on top of the crust, and baked it for about 40 minutes at 175.

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