Partially blind bake tart shell as illustrated in photo essay, above: 360°F for 18 to 20 minutes
Cool completely
Instructions for Filling:
Pre-heat oven to 350°F
Combine sugar, flour, salt and half the butter (If your peaches are especially juicy, add 1 tablespoon additional flour); pulse in food processor or set turbo for 3 seconds in Thermomix
Arrange the peaches overlapping in a concentric circle over partially blind baked pastry shell; fill in center decoratively
Sprinkle sugar butter mixture over all; daub with remaining butter
Bake for 40 minutes bubbly and fruit emerges through sugary crust; cool on rack
Serve immediately with homemade or excellent quality vanilla ice cream
Recipe Notes
This tart does not keep well; it is best eaten immediately and is an outstanding company dessert When cold, it is does become runny and soggy