Peach Tart

• 1 11-inch pastry shell, fully cooked
• 1 1/2 pounds peaches
• 2 tablespoons sugar
• 1 tablespoon red currant jelly
• 1/2 cup brandy
• 1/2 cup water

1. Place the peaches in boiling water for a couple of minutes.
2. Remove them with a slotted spoon and skin them.
3. Slice them and set aside.
4. Combine the sugar, jelly, brandy and water in a shallow pan.
5. Bring to boil, add the peaches and poach gently until they are barely soft.
6. (This should take about five minutes.)
7. Remove with a slotted spoon and cool.
8. Pour the poaching liquid into a small saucepan and reduce over medium heat until you have a thick glaze.
9. Arrange the peach slices in slightly overlapping circles on the pastry shell and coat with the warm glaze.

pastry shell, peaches, sugar, red currant, brandy, water

Taken from cooking.nytimes.com/recipes/2035 (may not work)