Fresh Peach Tart
Pastry for one-crust, 9-inch tart (gluten free if necessary)
4 to 5 ripe peaches peeled and pitted
Juice of 1 lemon
½ cup finely chopped pecans
⅓ cup brown sugar
½ teaspoon cinnamon
1 tablespoon flour (gf if necessary)
1 tablespoon butter
Preheat oven to 425 degrees. Roll out pastry and line a nine-inch tart pan. Prick the bottom, line with foil and weight with dry beans or pastry weights. Bake for about six minutes, until the pastry looks dry but has not begun to color. Remove foil and continue baking about six minutes longer, until the pastry is pale gold. Remove from oven and lower to 375 degrees.
Slice peaches uniformly about one-half-inch thick and toss in a bowl with lemon juice.
Combine pecans, brown sugar and cinnamon. Mix half this mixture with the flour and spread on the bottom of the tart shell. Arrange the peaches slightly overlapping in a pattern over the pecan mixture. Sprinkle with the other half of the pecan mixture and dot with butter.
Bake about 30 minutes, until the filling begins to bubble. Allow to cool until barely warm and serve with whipped cream.