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1
POACHED PEACHES: In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar dissolved. Add lemon juice and peaches.
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2
Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes.
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3
Remove saucepan from heat, and let peaches cool in the poaching liquid. Usin a slotted spoon, remove peaches from poaching liquid, peel, discarding skins.
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4
Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; Refrigerate until chilled.
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5
DIRECTIONS: Preheat oven to 375u00b0F On a lightly floured surface, roll out dough 1/8-inch thick. using a 5-inch cutter, cut twelve rounds, re-rolling the dough as needed. Brush off excess flour, and gently fit rounds into 3 1/2 -inch tart pans with removable bottoms.
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6
Trim edges with scissors, a paring knife or rolling pin. Place tart pans on baking sheet . Chill for 30 minutes.
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7
Using a slotted spoon, remove peaches form poaching liquid. Reserve poaching liquid for another use. Arrange three peach wedges in each tart shell.
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8
In medium bowl, whisk together egg and sugar until thick and pale yellow. Add the flour and salt and whisk until smooth. Whisk in the cream and cognac.
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9
Spoon custard around peaches in tart shells. Sprinkle lightly with sugar.
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10
Bake until the custard is puffed and golden, about 35 minutes. Transfer to a wire rack to cool. Serve at room temperature.
