Peach Tart

Filling

1. Cut peach into 12 slices
2. Melt 2 TBL butter in a skillet
3. Glaze the peaches
4. Sprinkle with a bit of sugar
5. Sprinkle with a bit of 5 spice powder (* or below)
6. Add 1/4 C brandy
7. Reduce and caramelize
8. Remove peaches
9. Add a bit of water to deglaze the pan
10. Reserve deglaze liquid

Pie Dough *

1. 1 C AP flour
2. 1/2 C corn meal
3. 2 TBL sugar
4. 1 tsp salt
5. 1 stick very cold butter – cut into pieces
6. 1 crushed ice cube
7. Pulse in food processor drizzling in ice water VERY slowly just until a ball forms.  It’s OK if it looks a bit dry
8. Finish on the counter.  Mix and press by hand to combine
9. Cover with plastic wrap and rest in fridge for 30 minutes
10. Cut into four pieces and flatten into sheets – roll and flour
    Optionally, roll into one large sheet for a pie pan
11. Put on trays with parchment paper and refrigerate for an hour
12. Place fruit jam in the center of each, and arrange peaches around the center of rounds
13. Roll up edges
14. Egg and water wash the edges
15. Sprinkle with Turbinado sugar
16. Bake at 400º for 10-12 minutes for little rounds, or 15-20 minutes for large pies

* Five Spice Powder Substitute
Cinnamon, alspice, anise, pepper, ginger

* Alternate to making your own pie dough
Use store-bought dough
Use puff pastry