Paula Deen Peach Tart

Directions

• Make the dough: Whisk 10 ounces flour, 2 tablespoons sugar and 1/2 teaspoon salt together, then cut in 4 ounces cold butter and 2 tablespoons chilled lard with a pastry blender until it looks like coarse meal. Work in about 1/3 cup ice water, adding more by spoonfuls until the dough just holds together. Then wrap it and chill 20 minutes.
• Try the food processor: You can also make the pastry in a food processor with the steel blade chilled for 5 minutes first. Pulse the flour, sugar and salt, process in the fat, then pulse in the water a little at a time, wrap and chill as before.
• Line the tart pan: Set a rack in the center of the oven and preheat to 375°F. Press the dough into a 12-inch round tart pan without stretching it, prick it well with a fork, and chill 20 to 30 minutes.
• Blind bake the crust: Line the crust with buttered foil, buttered side down, fill it with pie weights or dried beans and bake 20 minutes. Then lift out the foil and weights and bake 8 to 10 minutes more, until it just starts to color.
• Season the bottom: Sprinkle the warm crust bottom with cinnamon sugar. Let it cool while you get the peaches ready.
• Slice and arrange peaches: Peel 6 to 8 ripe freestone peaches, halve and pit them, and cut them into thick wedges. Arrange them in a single layer, slightly overlapping, in concentric circles on the crust, then sprinkle well with cinnamon sugar and a generous grating of whole nutmeg.
• Bake the tart: Bake about 40 minutes, until the peaches are tender and the crust is golden brown. While it bakes, melt 3 tablespoons strained peach or apricot jam with the remaining sugar over medium-low heat and simmer 3 to 5 minutes.
• Glaze and serve: Let the tart cool slightly, then brush it generously with the warm glaze. Serve warm or at room temperature, with vanilla, caramel or ginger ice cream if you like.