Brandied Peach Tart

Name: Brandied Peach Tart
Yield: makes 1 9 1/2-inch tart
Ingredients: 1 Shortbread Tart Crust, prebaked and cooled (page 136); 4 or 5 peaches, ripe but still firm; 3/4 cup water; 3/4 cup granulated sugar; 7 1/2 tablespoons brandy; 3/4 cup peach jam

December 9, 2011

This lovely tart is great made during peach season, when peaches are at their peak. It can also be made with frozen peaches, but most store-bought brands are underripe and bland. If using frozen peaches, be sure to macerate them a little longer in the syrup/brandy mixture to soften them up. Test for readiness after the first 30 minutes, and continue to macerate as long as necessary, but not so long that they become mushy.

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