Peach Tart

I'm not sure what the difference between pies and tarts is - other than the fancy pan. Well - there's more sugar in tart crust but almost everything else is the same.

Anyway - I made a tart because Hannah came over with a tart pan (actually we went shopping together and she got a tart pan) and I had peaches.

It's actually pretty easy - as easy as pies.... The only problem was that the pan is 11 inch while all the recipes we found on the internet are for 9-inch pan.

So we just winged it. But I still want to record what we did because the tart came out so delicious that I had it for breakfast, lunch and dinner instead of food.



Ingredients

• 2 cups all purpose flour


• 1/2 cup sugar


• 1/2 teaspoon salt


• 1 stick or 1/2 cup butter - chilled


• 4 tablespoons shortening


• 6 large peaches - peeled, pitted and sliced


• 2/3 cup sugar


• 3 tablespoons all purpose flour

Directions

1. Combine 2 cups flour, 1/2 cup sugar and salt in a food processor. Cut cubes of butter and shortening into the flour mixture. Run the food processor until the dough looks like coarse meal.


2. Press the dough onto an 11-inch tart pan and freeze for 20 minutes.


3. Bake the crust in 350 degrees oven for 20 minutes or until golden brown. Let cool in the pan.


4. Toss cut peaches with 1/2 cup sugar and a few tablespoons of flour. We thought of adding lemon juice but because the peaches were already tart, we didn't. And the tart came out perfectly sweet with a hint of tartness.


5. Arrange peaches on the pre-baked crust and bake fore 20 more minutes to cook the fruit.