CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
1 |
Servings |
INGREDIENTS
6 |
md |
Peaches, unpeeled (1 1/2 |
|
|
Lb) |
1 |
ts |
Fresh lemon juice |
1 |
tb |
Flour |
1 |
tb |
Quick cooking tapioca |
1/3 |
c |
Sugar |
1 |
pn |
Salt |
2 |
|
Red plums (6oz) |
2 |
tb |
Butter |
3 |
tb |
Currant jelly |
1/2 |
ts |
Water |
INSTRUCTIONS
All Ready Pillsbury pie crust, prebaked according to directions in
10" tart pan, cooled
Put rack in center of oven & heat to 400. Have a baking sheet ready.
Coarsely chop 2 peaches. They should measure about 1 3/4 cups. Put in
small bowl & toss with lemon juice. Add flour, tapioca, 3 Tbls. sugar
& salt. Combine well. Let rest 15 minutes. Meanwhile, thinly slice
remaining peaches & plums. Spread chopped peaches in cooled pastry.
Arrange peach slices decoratively over them, overlapping slices
around outer edge in circle. Overlap plum slices decoratively in
center. Cut butter into small pieces & scatter over surface. Sprinkle
with remaining sugar. Place tart pan on baking sheet. Bake tart until
edges of fruit slices are nicely browned, about 55-60 minutes. Let
cool on rack. Melt currant jelly & water on stovetop. Lightly brush
on cooled tart, including edges of crust.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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