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Peach Tart

The original recipe was found in the Better Homes and Gardens New Cook Book on page 450.
It makes 4 servings but we handled it quite well, just the two of us. :)

Preheat oven to 375 degrees F. Line a baking sheet with foil and sprinkle lightly with flour.

How to make the pastry (pie crust):

In a medium bowl, stir together:
1 1/4 cups all-purpose flour
1/4 teaspoon salt

Use a pastry blender and cut in:
1/3 cup shortening

After pieces are about pea size, sprinkle 1 tablespoon cold water over part of the flour mixture. Gently toss using a fork. Push moistened pastry to the side of the bowl and repeat moistening flour mixture using 1 tablespoon of the water at a time until all the flour mixture is moistened (4-5 tablespoons water)
Make a ball from the pastry. Then place on a lightly floured surface and flatten slightly with hands. Roll pastry from the center to the edges into a circle about 13 inches in diameter. Place on prepared baking sheet.

How to make the peach filling:

In a large bowl, mix together:
1/4 cup sugar
4 teaspoons all-purpose flour
1/4 teaspoon nutmeg

Add and mix:
3 cups sliced and peeled peaches
1 tablespoon lemon juice

Mound filling onto center of pastry, leaving the outer 2 inches uncovered, fold over edges and sprinkle sliced almonds over filling.
Bake for 35-40 minutes or until filling is bubbling and pastry is golden. Cover edges of crust with foil for the first 20 minutes to prevent over browning. Cool for 30 minutes before cutting.


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