CROSTATA DI PESCHE

There are still some pretty decent Peaches in the markets so why not make this easy Peach Tart for dinner tonight?

1 ready made pie crust (Marie Callendars are great, or make your own)
5 or six ripe peaches
1 tart pan with a removable bottom
1  and 1/4 cup of Peach marmalade
4 tablespoons brandy
4 tablespoons sugar mixed with 1 tsp cinnamon

Put the crust into the a 10" tart pan.  With your fingers press into the sides and bottom.  With a rolling pin gently roll over the top of the crust cutting off the excess.  Prick the crust all around with a fork.  Take a large piece of foil wrap and fit it to cover the crust.  Put about 2 cups of rice or dried beans on the bottom.  Bake at 400 degrees for about 10 minutes.  Carefully remove the foil and beans and continue cooking until nicely browned (light).  For about 5 or 6 more minutes.
Peel and cut the peaches into uniform slices.  mix them with the brandy, the sugar and cinnamon.  Stir and add the marmalade.  Stir and pour into the tart.  Arrange the peaches neatly all around the tart.  Put into the refrigerator for at least 2 - 2 1/2 hours.  Serve with whipped cream or ice cream.  Yummy!  The last taste of Summer!

Thanks for stopping in today
Ciao
Grayce