Peach Tart

photo by Tuck Burnette

- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Yields:
-
1 10-inch cake
- Serves:
- 8
ingredients
- 4 large peaches, firm and not too ripe (2.25 pounds)
- 1⁄2 cup butter, softened
- 1 cup sugar (heaping)
- 3 extra large eggs
- 1 1⁄3 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon vanilla
- shortening and flour, for the pan
directions
- Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
- Cream the butter and sugar. Beat in the eggs.
- Sift or stir together the dry ingredients, then fold into the batter.
- Stir in the vanilla.
- Grease and lightly flour a 10-inch springform pan.
- Spoon 2/3's of the batter into the pan.
- Cover with the sliced fruit.
- Add remaining batter, spreading evenly.
- Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
- This tart will keep under refrigeration for 1 week, covered.
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RECIPE SUBMITTED BY
Tuck Burnette
Williamsburg, Virginia