6 md Peaches, unpeeled (1 1/2
Lb)
1 ts Fresh lemon juice
1 tb Flour
1 tb Quick cooking tapioca
1/3 c Sugar
1 pn Salt
2 Red plums (6oz)
2 tb Butter
3 tb Currant jelly
1/2 ts Water
All Ready Pillsbury pie crust, prebaked according to directions in
10″ tart pan, cooled
Put rack in center of oven & heat to 400. Have a baking sheet ready.
Coarsely chop 2 peaches. They should measure about 1 3/4 cups. Put in
small bowl & toss with lemon juice. Add flour, tapioca, 3 Tbls. sugar
& salt. Combine well. Let rest 15 minutes. Meanwhile, thinly slice
remaining peaches & plums. Spread chopped peaches in cooled pastry.
Arrange peach slices decoratively over them, overlapping slices
around outer edge in circle. Overlap plum slices decoratively in
center. Cut butter into small pieces & scatter over surface. Sprinkle
with remaining sugar. Place tart pan on baking sheet. Bake tart until
edges of fruit slices are nicely browned, about 55-60 minutes. Let
cool on rack. Melt currant jelly & water on stovetop. Lightly brush
on cooled tart, including edges of crust.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings