Peach Tart - cooking recipe

Ingredients

4 large peaches, firm and not too ripe (2.25 pounds)
1/2 cup butter, softened
1 cup sugar (heaping)
3 extra large eggs
1 1/3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 teaspoon vanilla
shortening and flour, for the pan

Preparation

Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
Cream the butter and sugar. Beat in the eggs.
Sift or stir together the dry ingredients, then fold into the batter.
Stir in the vanilla.
Grease and lightly flour a 10-inch springform pan.
Spoon 2/3's of the batter into the pan.
Cover with the sliced fruit.
Add remaining batter, spreading evenly.
Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
This tart will keep under refrigeration for 1 week, covered.