Peach Tart

Ingredients

• 1 11-inch pastry shell, fully cooked
• 1 ½ pounds peaches
• 2 tablespoons sugar
• 1 tablespoon red currant jelly
• ½ cup brandy
• ½ cup water

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    159 calories; 5 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 1 gram protein; 103 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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.
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.
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.