RUSTIC PEACH PECAN TART

By jarren

Ingredients

• PASTRY:
• 1 round of pastry (9-inch/23-cm pie-plate size)
• 1/4 cup,(50 mL) white sugar
• 1/4 cup (50 mL) all-purpose flour
• 1/3 cup (75 mL) toasted pecans, walnut or
• almonds, minced
• 1/2 teaspoon (2 mL) ground cinnamon
• FILLING:
• 4 cups total (1L) sliced peeled peaches (or use some plum slices and berries)
• 1/4 cup (50 mL) brown sugar
• 1 tbsp (15 mL) rum (or Amaretto liqueur)

Preparation

Step 1

Preheat oven to 425 °F (220 °C).

In small bowl, stir together white sugar, flour, pecans and cinnamon; set aside.

Prepare and measure fruit, toss with brown sugar and rum; set aside.
Roll pastry between two sheets of waxed paper until thin, but not too thin. Occasionally flour waxed paper to prevent sticking. Remove top sheet of paper and ease pastry (still stuck to bottom sheet) onto a baking sheet. Remove second sheet of paper. It doesn’t matter what shape the pastry is in, as long as any long cracks are pinched together.

Spread nut-flour mixture over pastry to within two in./five cm of edge of dough, all round. Heap fruit on top, including juices. Fold pas-try overhang up and over fruit to partially cover edge of filling, leaving an uncovered space in centre of tart.

Bake in preheated 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C) and bake for 25 to 30 minutes or until fruit is tender and juices are bubbling. Remove from oven and let cool on wire rack for about one hour before serving. Cut into slices or wedges. This tasty treat is nice with frozen vanilla ice cream.