White Peach Tart

I found this recipe in Food & Wine magazine. It's a tart that's baked all at once, and the crust is nice and caky. Enjoy!

1 ½ cups all purpose flour

¼ cup sugar

½ tsp baking powder

½ tsp grated lemon zest

7 tbsp butter, softened

1 large egg

1 large egg yolk

¼ cups and 2 tbsp. peach preserves

4 ripe white peaches, cut into ½" wedges

Preheat over to 375F. Position rack to the lower third of the oven (mine is permanently there).

In a food processor, pulse the flour, sugar, baking powder, butter and lemon zest to blend. Add the eggs and blend into a soft dough. Knead on a floured surface until the dough just comes together. Press the dough evenly over the bottom and sides of a 10 ½" fluted tart pan with removable bottom.

Spread ¼ cup of the preserves on the dough and arrange the peaches on top. Bake for 20 minutes, until the peaches are barely tender and the crust is a little pale still. Brush the remaining 2 tbsp. peach preserves and bake about 30 minutes longer. Immediately dust the tart with confectioners' sugar and let cool at least 30 minutes before cutting and serving.

This tart works with many other fruits: figs, apricots, mango, etc etc.