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Kahlúa Peach Tart
This tart is sweetened with peach preserves, flavored with Kahlúa and topped with almonds. It will be easy to assemble if the peaches are firm, but be sure they are ripe or the tart will not taste the best.

1 9" pie crust, for tart pan unbaked  
1 egg white, beaten 1/4 c almonds, chopped and toasted
1 c peach preserves 5 firm-ripe peaches, peeled and sliced
1/3 c Kahlúa or similar coffee liqueur  

Fit pie crust into 9" fluted tart pan with removable bottom. Weigh down and bake at 400°F for about 15 minutes. Remove weight and brush tart bottom and sides with beaten egg white. Place bake into oven and bake until the crust begins to brown. Remove and cool.

Over medium heat, cook preserves and liqueur until thick, about 7 minutes. Sieve and cool until warm. Brush some of the glaze on the inside of the cooled and cooked tart shell. Arrange the slices of peaches in a decorative pattern and brush the remaining glaze over the top. Sprinkle with the toasted almonds and refrigerate for 15 minutes to set glaze. This tart is best served immediately, or within 1 hour of assembly.

Recipe from a collection of old newspaper and magazine clippings. Unknown date.

Recipe from my home recipe collection.



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