Flower Child Peach Tart

==Description==
Always check the ingredients to make sure the product is vegan.
== Ingredients ==
* 1 frozen pie crust (most are vegan)
* ¾ cup slivered blanched almonds
* ⅓ cup sugar
* 3 tablespoons amaretto
* 2 tablespoons (¼ stick) soy margarine
* egg replacer = 1 egg
* 4 – 5 ripe peaches
* ½ cup peach or apricot preserves 
== Directions ==
# Pre-bake pie crust according to package directions.
# Let cool slightly on a rack.
# Set over temperature to 400 degrees.
# Finely grind slivered almonds in processor.
# Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and soy marg and puree.
# Add egg replacer and process until well blended.
# Pour into crust.
# Bake until filling begins to brown and is springy to touch, about 15 minutes.
# Cool on rack (can be prepared 6 hours ahead. Let stand at room temperature).
# If your peaches are very ripe, you can skip this part, but if not, it helps to blanch them first to easily remove the skins.
# To do this, bring medium pot of water to boil.
# Add peaches and blanch 30 seconds.
# Transfer to bowl of cold water, using slotted spoon.
# Peel peaches.
# Cut into slices.
# Drain well.
# Combine preserves and 1 tablespoon amaretto in heavy small saucepan.
# Bring to boil, stirring to melt preserves.
# Boil until slightly thickened, about 30 seconds.
# Brush some preserves over tart filling.
# Arrange peaches atop preserves in concentric circles, overlapping slices.
# Brush with remaining preserves.
# Can be prepared 3 hours ahead.
# Store at room temperature.
Category:Pie Recipes
Category:Vegan Recipes