Peach Tart

The Crust

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 cup butter flavored shortening
  • 2 tbsp. cold water

The Filling

  • 2 cup peeled, sliced peaches
  • 9-1/4 tsp. sugar, divided
  • 1 tbsp. all-purpose flour
  • 1 egg white, lightly beaten

In bowl, combine flour, sugar, salt; cut in shortening until crumbly. Gradually add water, tossing with fork until ball forms. Cover and refrigerate at least 1-1/2 hours. On a lightly floured surface, roll pastry into 9 in. circle. Transfer to the Emile Henry Baking Stone.

In bowl, combine peaches, 3 tbsp sugar and 1 tbsp flour. Place on center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush crust with egg white, sprinkle with remaining sugar. Bake at 375° F for 35-40 min or until bubbly and crust is golden brown.