Ingredients
1½cupsall-purpose flour
¼cupgranulated sugar
½tspbaking powder
½tsplemon zest,finely grated
7tbspunsalted butter
1egg,large
1egg yolk,large
¼cuppeach preserves,plus 2 tbsp more for brushing
3white peaches,firm
confectioners’ sugar,for dusting
Preparation
Preheat the oven to 375 degrees F and position a rack in the lower third of the oven.
In a food processor, combine the flour, granulated sugar, baking powder, lemon zest, and butter and pulse to blend. Add the whole egg and egg yolk and process until a soft dough forms.
Turn the dough out onto a work surface and knead just until it comes together. Press the dough evenly over the bottom and up the side of a 10½-inch fluted tart pan with a removable bottom.
Spread ¼ cup of the preserves on the dough and arrange the peach wedges in concentric circles on top.
Bake for 20 minutes, until the peaches are barely tender and the crust is still a bit pale. Brush the remaining preserves over the peaches and bake for about 30 minutes longer, until the peaches are tender and the crust is golden.
Serve and enjoy.
