Peach Tart

Name: Peach Tart
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

9 ingredients

10 steps

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

1

Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
2

Cream the butter and sugar. Beat in the eggs.
3

Sift or stir together the dry ingredients, then fold into the batter.
4

Stir in the vanilla.
5

Grease and lightly flour a 10-inch springform pan.
6

Spoon 2/3's of the batter into the pan.
7

Cover with the sliced fruit.
8

Add remaining batter, spreading evenly.
9

Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
10

This tart will keep under refrigeration for 1 week, covered.