INGREDIENTS

INSTRUCTIONS

Cinnamon Dough: ===============  Form a large ring of flour on your
work surface.  In the center of  the ring of flour make a mound of
sugar, baking powder, and cinnamon;  also make a mound of butter cut
into small squares.  With the palm of  your hand, cream the butter and
add to the sugar mixture while  continuing to cream.  Push the flour
into the center and blend with the butter/sugar  mixture into a coarse
meal.  Add all the water, press to mix in the water, then work the
dough  into a ball with the palms to an equal consistency having no dry
spots.  Roll out one 10-inch tart shell on the floured work surface.
Chill  about half an hour.  Place the shell into a pie pan, or tart pan
and mold a piece of  aluminum foil in the pan.  Bake in 350 F preheated
oven for 15 - 20  minutes until golden brown.  Apricot Glaze:
==============  Combine jam, sugar and water in a heavy saucepan.  Mix
well, bring to  a boil, then simmer until clear.  Peach Filling:
==============  Cut each peach into eight sections and arrange snugly
in baked tart  shell. Lightly brush apricot glaze over all peaches and
serve.  Source: Great Chefs of San Francisco, Avon Books, 1984  Chef:  
Christian Iser, Fournou's Ovens, Stanford Court Hotel,  :       San
Francisco, CA  Pastry Chef:  Jim Dodge  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 25.4mg
Sodium: 23.1mg
Potassium: 206.5mg
Carbohydrates: 66.4g
Fiber: 2.7g
Sugar: 39.1g
Protein: 3.7g