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Name: Cinnamon Peach Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 tb Cinnamon, ground; 1/2 c Sugar; 5 oz Butter; 1 c Jam, apricot; 10 Peaches, ripe; 2 1/2 c Flour, all purpose; 3/4 c Sugar; 1/4 c Water; 1/4 ts Baking Powder; 1/4 c Water cold; 1 1/2 c Glaze, apricot

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INGREDIENTS

2 tb Cinnamon, ground
1/2 c Sugar
CINNAMON DOUGH
5 oz Butter
PEACH FILLING
1 c Jam, apricot
10 Peaches, ripe
2 1/2 c Flour, all purpose
3/4 c Sugar
1/4 c Water
1/4 ts Baking Powder
1/4 c Water ; cold
APRICOT GLAZE
1 1/2 c Glaze, apricot

Servings

INSTRUCTIONS

Cinnamon Dough: =============== Form a large ring of flour on your work surface. In the center of the ring of flour make a mound of sugar, baking powder, and cinnamon; also make a mound of butter cut into small squares. With the palm of your hand, cream the butter and add to the sugar mixture while continuing to cream. Push the flour into the center and blend with the butter/sugar mixture into a coarse meal. Add all the water, press to mix in the water, then work the dough into a ball with the palms to an equal consistency having no dry spots. Roll out one 10-inch tart shell on the floured work surface. Chill about half an hour. Place the shell into a pie pan, or tart pan and mold a piece of aluminum foil in the pan. Bake in 350 F preheated oven for 15 - 20 minutes until golden brown. Apricot Glaze: ============== Combine jam, sugar and water in a heavy saucepan. Mix well, bring to a boil, then simmer until clear. Peach Filling: ============== Cut each peach into eight sections and arrange snugly in baked tart shell. Lightly brush apricot glaze over all peaches and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournous Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

NOTES

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Cinnamon Peach Tart

2 tb Cinnamon, ground
1/2 c Sugar
 CINNAMON DOUGH
5 oz Butter
 PEACH FILLING
1 c Jam, apricot
10 Peaches, ripe
2 1/2 c Flour, all purpose
3/4 c Sugar
1/4 c Water
1/4 ts Baking Powder
1/4 c Water cold
 APRICOT GLAZE
1 1/2 c Glaze, apricot

Cinnamon Dough:  ===============       Form a large ring of flour on your work surface.  In the center of  the ring of flour make a mound of sugar, baking powder, and cinnamon;  also make a mound of butter cut into small squares.  With the palm of  your hand, cream the butter and add to the sugar mixture while  continuing to cream.       Push the flour into the center and blend with the butter/sugar  mixture into a coarse meal.       Add all the water, press to mix in the water, then work the dough  into a ball with the palms to an equal consistency having no dry spots.       Roll out one 10-inch tart shell on the floured work surface.  Chill  about half an hour.       Place the shell into a pie pan, or tart pan and mold a piece of  aluminum foil in the pan.  Bake in 350 F preheated oven for 15 - 20  minutes until golden brown.    Apricot Glaze:  ==============       Combine jam, sugar and water in a heavy saucepan.  Mix well, bring  to a boil, then simmer until clear.    Peach Filling:  ==============       Cut each peach into eight sections and arrange snugly in baked tart  shell.  Lightly brush apricot glaze over all peaches and serve.        Source: Great Chefs of San Francisco, Avon Books, 1984        Chef:   Christian Iser, Fournous Ovens, Stanford Court Hotel,      :       San Francisco, CA        Pastry Chef:  Jim Dodge    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition

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Serving Size: 1 Serving (283g)
Recipe Makes: 12

Calories: 685
Calories from Fat: 180 (26%)

Amt Per Serving		% DV

	Total Fat 20g	27 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1g
Cholesterol 50.8mg		16 %
Sodium 150.8mg		5 %
Potassium 314.4mg		8 %
Total Carbohydrate 124g		36 %
	Dietary Fiber 4g	16 %
	Sugars, other 119.9g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 685

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