Preparation:
1. Mix flour and salt in medium bowl; cut in butter and cream cheese until consistency of fine crumbs.
2. Press together with hands to form a ball; if necessary, chill until firm enough to roll.
3. Roll on a well-floured surface into a circle 13 inches in diameter.
4. Place on a large baking sheet; roll edges to form a rim. (Rim may be fluted if desired.)
Peach Filling: 1. Mix together flour and sugar; sprinkle evenly over pastry.
2. Arrange sliced peaches in pastry shell; bake in preheated 400 F. oven 25 minutes, or until pastry is browned and peaches are tender. Remove from oven.
Caramel Glaze: 1. Caramelize 1 cup sugar by melting in a heavy skillet and cook over medium heat, stirring constantly, until syrup becomes a golden brown (338 F. on a candy thermometer). Remove from heat immediately.
2. With a pastry brush, coat surface of peaches to glaze; serve tart warm or at room temperature. |
