Petal Peach Tart (Martha Stewart)

One 10- inch petal-shaped Pate Sucree tart shell, baked and cooled

  • 4 giant peaches


  • 1 cup apricot preserves
  • 2 tablespoons Grand Marnier


  • Whipping cream, sweetened as desired


  1. Peel the peaches by putting them in a large pot of boiling water and removing them with a slotted spoon as soon as the water returns to a boil.
  2. When they are cool enough to handle, peel and halve each peach lengthwise and remove the pit.
  3. Place each half on a cutting board and cut crosswise into 1/4-inch slices, keeping the halves intact.
  4. Arrange the cut peach halves in the baked tart shell to resemble a  flower.
  5. Melt the preserves with Grand Marnier.  Strain it and reduce until slightly thickened.  Lightly brush the peaches with the glaze and let cool.
  6. Serve with sweetened whipped cream.

Source:  Martha Stewart Pies and Tarts

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