Ingredients

1 8-9 inch creamy short pastry shell, baked and cooled, pg. 00

1 recipe Vanilla Custard

1 ½ pounds of fresh ripe peaches, peeled, pitted and sliced thin

2 tablespoons apricot jelly, warmed with 1 tsp. of hot water.

Crostata di Pere

Fill cooled pastry tart with Vanilla Custard. Refrigerate.

Blot fresh peaches on several layers of paper towels for about 10-20 minutes

Lay peach slices in a spiral circle starting in the center and covering the entire pastry.

Brush peaches with warmed apricot jelly.

Chill and serve.

Chef's Tip

You may substitute 2 cans of sliced peaches - 14.5 oz. size-for this tart. They'll do in a pinch. You can make the tart the day before, bake and fill with pastry cream and refrigerate overnight. Top with peaches just before serving.