| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Taste4 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
|
Stick unsalted butter; cut into bits |
| 2 |
tb |
Vegetable shortening; cut into bits |
| 1 |
|
Egg; beaten with 2 |
|
|
; tablespoons ice |
|
|
; water |
| 4 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1 |
c |
Half and half |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Flour |
| 4 |
tb |
Butter |
| 3 |
lg |
Peaches; peeled, pitted and |
|
|
; sliced |
| 3 |
tb |
Sugar |
INSTRUCTIONS
CRUST
BATTER
Make pastry dough: In workbowl of a food processor combine flour, sugar and
salt. Add butter and shortening and pulse until mixture resembles coarse
meal. With motor running, pour in egg mixture and process just until dough
begins to come together. Turn out dough onto plastic wrap and shape into a
disk. Cover and chill for at least 1 hour.
Preheat oven to 350 degrees F. Roll out dough on a lightly floured surface
and fit it into a 9-inch ceramic or glass baking dish 1 1/2 inches deep.
Prick dough with a fork, line with waxed paper and weight with beans. Blind
bake pastry shell for 10 minutes. Carefully remove beans and waxed paper
and continue to bake 5 minutes more.
In a blender combine batter ingredients and blend until smooth. In a saute
pan melt butter, add peaches and sugar and cook for 5 minutes until peaches
are tender. To assemble, pour some batter into cooled shell, top with
peaches, distributing them evenly, then pour remaining batter over. Bake at
350 degrees F for 1 hour, until center is just firm. Serve warm.
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4789
Converted by MM_Buster v2.0l.
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