Peach Tart

Name: Peach Tart
Prep time: 20 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 11-inch pastry shell, fully cooked; 1 1/2 pounds peaches; 2 tablespoons sugar; 1 tablespoon red currant jelly; 1/2 cup brandy; 1/2 cup water

By Moira Hodgson

Updated Oct. 12, 2023

Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Rating: 4(42)
Comments: Read comments

Featured in: FOOD; TARTS AND MORE TARTS, MAKE USE OF SUMMER'S FIRST STONE FRUITS

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

111-inch pastry shell, fully cooked
1½pounds peaches
2tablespoons sugar
1tablespoon red currant jelly
½cup brandy
½cup water

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the peaches in boiling water for a couple of minutes. Remove them with a slotted spoon and skin them. Slice them and set aside.
Step 2
Combine the sugar, jelly, brandy and water in a shallow pan. Bring to boil, add the peaches and poach gently until they are barely soft. (This should take about five minutes.) Remove with a slotted spoon and cool.
Step 3
Pour the poaching liquid into a small saucepan and reduce over medium heat until you have a thick glaze. Arrange the peach slices in slightly overlapping circles on the pastry shell and coat with the warm glaze.