Peach Tart

1. 1

   Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.

2. 2

   Cream the butter and sugar. Beat in the eggs.

3. 3

   Sift or stir together the dry ingredients, then fold into the batter.

4. 4

   Stir in the vanilla.

5. 5

   Grease and lightly flour a 10-inch springform pan.

6. 6

   Spoon 2/3's of the batter into the pan.

7. 7

   Cover with the sliced fruit.

8. 8

   Add remaining batter, spreading evenly.

9. 9

   Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.

10. 10

    This tart will keep under refrigeration for 1 week, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.