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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Kathy Geiger, Pittsburgh
Primary category: Desserts


1 1/4 c all-purpose flour
1/4 c sugar
1/4 c finely chopped pecans
1/2 c chilled butter, cut into small pieces
1 egg, slightly beaten
1 tsp vanilla
6 fresh ripe peaches, peeled and halved
1 c sugar
1/2 c butter, room temperature
1/2 c cake flour
1 egg
1/2 tsp vanilla
1/4 c finely chopped pecans powdered sugar, optional


With pastry blender, mix together flour, sugar and pecans. Cut in butter until mixture is crumbly. Add egg and vanilla. Mix with fork until all ingredients are incorporated.

Press into bottom and up sides of 9-inch deep dish tart or pie pan. Prick bottom of shell with fork. Refrigerate for 30 minutes.

Heat oven to 325°. Remove shell from refrigerator and place on baking sheet. Place in oven for 15 minutes. Remove from oven and place peaches, cavity side down, into shell.

Cream sugar and butter. Add flour, egg and vanilla; beat well. Spread mixture over peaches. Sprinkle with pecans. Bake 50-60 minutes or until golden brown. Cool on rack for 1 1/2 hours.

Can be served warm or at room temperature. Delicious with whipped cream or vanilla ice cream. If not eaten within 24 hours, store in refrigerator. Before serving, sprinkle with powdered sugar, if desired.


Peach & Pecan Tart - NOTES

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Peach & Pecan Tart - REVIEWS



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