RUSTIC PEACH TART (OR APPLE) Recipe

CRUST
1 1/2 C flour
1/4 tsp. salt
2 tsp. sugar
1/4 C olive oil
1 tsp. Vanilla extract
1 Tbl. Melted butter
4 Tbl. Milk

FILLING
1/2 C raspberry preserves
3 C peeled & sliced peaches
1 Tbl. - 1/4 C sugar [depends on sweetness of peaches]

Preheat oven to 425 F.

Combine flour, salt & sugar in a bowl. Slowly add the olive oil and mix with fork until crumbly. Set aside.

In another bowl, mix together vanilla, butter and milk. Add 1 Tbl. at a time to the flour mixture and continue to mix with a fork until dough holds together.

Shape the dough into a ball. Place on parchment paper & roll out until as thin as possible [1/8' approximately] flour rolling pin to prevent sticking.

Spread the preserves in an 8' circle of the crust and top with the sliced peaches. Carefully fold up edge of crust over the peaches. Keep tart on paper and lift onto baking sheet. Sprinkle with sugar.

Bake 20-25 minutes until crust is light brown then cool for 1 hour. Serves 8.