nd flour an 11 inch tart pan. Mix flour, 1/3
br>Remove ring and slide tart carefully onto serving platter while
9 inch flan or tart pan with a removable, fluted
o 9 inch in diameter tart pan with removable bottom.
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving a 2-inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Fold edge of pastry in.
Bake tart in preheated 425\u00b0 oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.
Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.
If your apples are not tart enough, sprinkle them with 1
nch round. Fit dough into tart pan and fold overhang inward
or making the Raisin Butter Tart. In a mixing bowl, mix
13x5 inch loose-bottomed tart pan. Roll pastry between sheets
Grease a 9 inch springform tart pan.
Using a food
oaching liquid.
Assembling The Tart: Preheat oven to 350.
9 1/2-inch tart pan, preferably with a removable
ill be trimmed after the tart is in the pan, if
Make tart shell:.
Blend together flour,
he outside edge of the tart, lay slices on their sides
o 375\u00b0F.
FOR TART DOUGH:
Combine butter + 1
efore using.
Make the tart: Roll out the pastry on
ch (20 to 23 cm) tart pan (instructions for how to
00\u00b0F.
For the tart shell: Place the flour, sugar