Open Peach Tart

By WisconsinMike

Mystic Seaport Cookbook

Ingredients

• 1 recipe Short Crust
• 3 lbs. fresh peaches or 2 cans well drained peaches
• 2/3 C. sugar
• 3 T. cornstarch
• 1 1/2 C. heavy cream
• 1/2 t. vanilla
• 1/2 t. ground cinnamon

Preparation

Step 1

Prepare the pastry. Line a 9 inch pie pan, crimp border and chill. Scald peaches, pull off skins, discard pits, and slice the fruit. Arrange peach slices in overlapping circles in pastry. Stir 1/2 C. sugar with cornstarch and beat with half of the cream and vanilla. Pour over peaches. Sprinkle with cinnamon and bake in a 400 degree oven until peaches are tender, about 35 minutes. Whip remaining cream, whip in remaining sugar, and serve warm peach tart topped with the sweetened whipped cream.