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["preheat oven and blind bake your favorite recipe for a 10"" tart shell
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using a pan with a removeable bottom
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and pie weights
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let cool", "while the pie crust is baking, heat a large saucepan of water until boiling
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cut a criss cross in the bottom of each peach and drop into the boiling water , waiting until you see the skins start to loosen at the cross cut, about 30 seconds to a minute.
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drain each peach and pat dry
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then drop immediatly into ice water for a few minutes
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the skins should slide off easily after a few minutes in the ice water, drain and pat dry", "while the peaches are cooling, make the caramel", "place sugar, water and corn syrup in a medium saucepan, and stir lightly. heat over medium heat without stirring, until the caramel turns an amber color, watch carefully and brush any splatters on the sides of the pan with a brush dipped in water. swirl the pan gently if hot spots develop.", "when the caramel has turned amber, turn down the heat
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and pour the cream and butter into the pan, being careful to avoid splattering yourself when it bubbles up", "stir until smooth, remove from heat and cool for about 10 minutes in the refrigerator in a heat proof bowl, untio it is no longer hot", "while the caramel is cooling, slices the peaches and brush them lightly with a combination of 1 tsp of lemon juice and 1 tsp water", "halve or roughly chop hazelnuts and place in the crust", "top them with peach slices arranged in concentric circles", "gently spoon the caramel over the tart, and if there is any left over it can be eaten later!", "tart may be refrigerated if not eaten the same day,
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but it is better eaten sooner rather than later!"]
