Peach Times Tart
After reading the entire New York Times Cookbook , I decided to try the most requested and published recipe from the Times archives. Initially a Purple Plum Torte, I made this instead with peaches and it was easy, sweet, and moist. I can see why it is so popular! Great for fancy parties or casual sleepovers. Peach Times Tart 1 cup all-puporse flour 1 teaspoon baking powder large pinch of salt 1 cup granulated sugar, plus 1 Tablespoon depending on the tartness of the fruit 8 Tablespoons (1 stick) unsalted butter, softened 2 large eggs 12 peaches (sliced and pitted) 2 teaspoons fresh lemon nice 1 tablespoon ground cinnamon Heat oven to 350 degrees. Sift the flour, baking powder and salt into a bowl. Set aside. Cream 1 cup sugar and softened butter into a large bowl with a hand mixer until light and fluffy. Add sifted dry ingredients and then the eggs. Spoon the batter into an ungreased 9-inch springform pan (the kind you use for making cheesecake). Cover