INGREDIENTS

INSTRUCTIONS

To prepare the pate royale, sift 2 cups flour onto a work surface & make a
well in the center. Place the salt, 1-1/2 tsp. sugar, 1/2 lb. butter, 2 egg
yolks, & cream in the well. Mix the liquid ingredients in the well with the
fingertips, gradually incorporating the flour. Knead with the heel of the
palm to obtain a smooth dough. Work the dough as little as possible. Chill
the dough at least 30 minutes before rolling out. Meanwhile, prepare the
almond cream by creaming 6 tablespoons butter & beating in the almonds &
confectioners' sugar. When the cream mixture is well blended, whisk in the
egg. Beat in the rum & the cornstarch, whisking until the mixture is light
& smooth. Set aside. To make the pastry cream, scald the milk with the
lemon peel & vanilla extract. Whisk together the remaining 2 yolks, the
remaining
1/4    cup sugar, & the remaining 2 tablespoons flour. Pour the scalded
milk into the yolk mixture, whisking constantly, & return mixture to
saucepan. Boil vigorously for 3 minutes, stirring continuously to prevent
scorching. Remove from heat, add remaining butter, & leave to cool. Preheat
oven to 425 F. Remove chilled pate royale from the refrigerator & roll out
to 1/8 inch thickness. Line a 9-inch flan ring or French tart pan with the
pastry dough. Combine the almond cream with the cooled pastry cream & spoon
the mixture into the pie shell. Plunge the peaches into boiling water for
30 seconds; rinse under cold water. Remove the skins & slice each peach
into 8 wedges. Arrange the peach slices on top of the filling in a
decorative pattern. Bake in oven for 25 to 30 minutes or until the almond
filling is puffed & browned.
HARVEST RESTAURANT
BRATTLE ST., CAMBRIDGE  WINE:J.
PERRIER CHAMPAGNE CUVEE-ROYAL 73
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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