Double Peach Tart

Page 298

| Course Type: Pies and Tarts

(1 review)

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I'll admit this recipe caused me a bit of anxiety. I don't enjoy blanching peaches so will it be worth the trouble (always have a little problem getting the flesh from the pits)? Will it be baked through after only 1 hour (recipe calls for a 1 hour 40 minute baking time)? And most important will it be delicious? YES!!! It was wonderful, certainly worth any hassle and the one hour was sufficient (at least in my oven). In the end the toughest part was waiting for it to cool so we could eat it!

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