Peach Tart

1. 1

   Place the peaches in boiling water for a couple of minutes.

2. 2

   Remove them with a slotted spoon and skin them.

3. 3

   Slice them and set aside.

4. 4

   Combine the sugar, jelly, brandy and water in a shallow pan.

5. 5

   Bring to boil, add the peaches and poach gently until they are barely soft.

6. 6

   (This should take about five minutes.)

7. 7

   Remove with a slotted spoon and cool.

8. 8

   Pour the poaching liquid into a small saucepan and reduce over medium heat until you have a thick glaze.

9. 9

   Arrange the peach slices in slightly overlapping circles on the pastry shell and coat with the warm glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.