Peach and Raspberry Tart

My first attempt at a tart.  It was heavenly.  Give it a try and see if you don't agree.  This recipe is courtesy of French Classics Made Easy by Richard Grausman.  Thank you Mr. Grausman!

Butter, for tart pan

Sweet Tart Pastry (recipe follows)

2 T. cornstarch

2 1/2 lbs. of peaches, peeled and cut into large, 1 inch thick slices

1/2 pint raspberries

2 - 3 T. sugar (optional)

Apricot Jelly Glaze (recipe follows)

Sweet Tart Pastry

1 1/3 cup all purpose flour

8 T. (1 stick) cold, unsalted butter, cut into 8 pieces

1 egg

1 T. sugar

1 1/2 T. cold water

Place all of the ingriedents in the bowl of a food processor fitted with a metal blade and process until the mixture blends together to form a mass, about 20 seconds.  If it doesn't form a mass after 25 seconds, add another teaspoon of water.

Turn the pastry out onto a lightly floured work surface, dust the pastry lightly with flour and begin the kneading process.  With the heel of your hand, push the pastry down and away from you a little at a time and repeat this process three or four times or until the pastry is smooth and does not stick to the work surface.

Lightly dust the pastry with flour and shape it into a flat round, much like a thick hamburger.  The pastry can be used immediately unless it is too warm and soft, in which case wrap it in plastic wrap and refrigerate for 10 - 20 minutes.

Preheat the oven to 475 degrees with the oven rack in the lowest position.  Lightly butter a 9 1/2 - 10 inch tart pan with a removable bottom.  Line the pan with the tart pastry.  Prick the bottom of the pastry several times with the point of a sharp knife to prevent it from puffing during baking. 

Sprinkle the cornstarch over the bottom of the tart shell and fill with the peaches and raspberries.  Sprinkle the fruit with sugar, if using.

Bake the tart for 10 minutes.  Reduce the temperature to 425 degrees and continue baking until the filling is gently boiling and the rim of the tart is dark brown, an additional 25 - 28 minutes.

Unmold the tart as soon as possible and allow to cool on a wire rack. 

To serve:  When the tart has cooled, dab the jelly glaze over the surface of the tart with a pastry brush.  Slide the tart off the rack and onto a serving plate.

Apricot Jelly Glaze

1 jar (10 ounces) apricot jam or jelly

Water

In a small saucepan, melt the jam or jelly slowly over low heat.  Once melted, dip a spoon into the hot glaze.  If the spoon comes out nicely coated, then it is not necessary to add water.  If, on the other hand, the glaze runs off the spoon, increase the heat and boil the jam until it thickens sufficiently.