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
|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
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.
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.
© 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.
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