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Peach-frangipane Tart

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CATEGORY CUISINE TAG YIELD
Eggs July 1992 1 Servings

INGREDIENTS

1 All Ready Pie Crust, half
of 15-ounce
package room
temperature
2 T All purpose flour
3/4 c Slivered blanched almonds
about 3 1/2 ounces
1/3 c Sugar
3 T Amaretto or other
almond-flavored liqueur
2 T Unsalted butter, room
1/4 stick
1 Egg
5 Peaches
1/2 c Peach or apricot preserves

INSTRUCTIONS

Preheat oven to 450F. Open crust on work surface. Sprinkle with 1
tablespoon flour. Rub flour over crust, rubbing out creases. Arrange
floured side down in 9-inch-diameter tart pan with removable sides.
Trim and finish edges. Pierce all over with fork. Bake until light
brown, about 10 minutes. Cool on rack. Reduce oven temperature to
400F.  Finely grind slivered almonds in processor. Add remaining 1
tablespoon  flour, sugar, 2 tablespoons amaretto and butter and puree.
Add egg and  process until well blended. Pour into crust. Bake until
filling  begins to brown and is springy to touch, about 15 minutes.
Cool on  rack. (Can be prepared 6 hours ahead. Let stand at room
temperature.)  Bring medium pot of water to boil. Add peaches and
blanch 30 seconds.  Transfer to bowl of cold water, using slotted
spoon. Peel peaches.  Cut into slices. Drain well. Combine preserves
and 1 tablespoon  amaretto in heavy small saucepan. Bring to boil,
stirring to melt  preserves. Boil until slightly thickened, about 30
seconds. Brush  some preserves over tart filling. Arrange peaches atop
preserves in  concentric circles, overlapping slices. Brush with
remaining  preserves. Can be prepared 3 hours ahead. Store at room
temperature.)  Serves 6.  Bon Appetit July 1992  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1328
Calories From Fat: 704
Total Fat: 82.6g
Cholesterol: 247.1mg
Sodium: 78.2mg
Potassium: 1427.4mg
Carbohydrates: 130.8g
Fiber: 16.4g
Sugar: 98.2g
Protein: 32.8g


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