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1
To peel peaches; drop the peaches into boiling water for a moment. Remove then immediately and plunge them into ice water.
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2
After peaches have been peeled, cut them in half and twist halves to take them apart. Remove stones. Cut the halves into 4 pieces and place them in a bowl with flour, sugar, mace and nutmeg. Mix thoroughly.
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3
Dough: Cream butter and sugar with the paddle of a mixer until well blended, 1 to 2 minutes. Add the egg yolks one at a time, beating thoroughly after each addition.
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4
Sift the flour cornmeal and salt and mix into the above creamed mixture. Beat at low speed until the dough comes together. Knead lightly on a floured surface until dough is no longer sticky.
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5
Cut the dough in half and refrigerate 1 portion. Roll remaining dough on a lightly floured surface into a 2/4 in thick circle. Butter an 8 1/2 in tart pan. Ease the dough into the prepared pan and trim edges. Build up the edge of the bottom pastry with trimmings so that it will be substantial enough for top pastry to be attached.
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6
Sprinkle a tbsp of cornmeal, sugar, flour combined (1 tbsp each) on the bottom of the crust to absorb excess juice. Spoon the peaches into the tart shell evenly.
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7
Roll out remaining dough into a 1/4 inch thick piece. With a shaped cookie cutter, cut as many shapes as you possibly can from the rolled polenta dough. Place them onto the top of the peaches, coming right up to the edge of the pastry, and overlapping the shapes slightly
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8
Lightly brush with a beaten egg
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9
Bake the tart in a 375 degree oven until golden in color, about 40 minutes
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10
Serve with Creme Chantilly
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11
1 cup heavy ream
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12
3 tbsp confectioners sugar
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13
a few drops vanilla
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14
Whip heavy cream in a chilled bowl, sift the confectioners sugar on top of the cream and add vanilla. Mix for just a few seconds more, making sure that you have soft peaks and that the sugar and vanilla are mixed in thoroughly
