Ingredients

Tart Dough
2/3 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon corn oil
1/8 teaspoon salt
1 teaspoon sugar
1 tablespoon cold water

Walnut Mixture
1/2 cup walnut pieces
1 tablespoon all-purpose flour
1 tablespoon sugar
Dough trimmings
3 ripe white peaches (about 1 pound), cut into quarters
1/2 cup apricot preserves

Directions

1. Preheat the oven to 400 degrees F.
2. Place all the dough ingredients except the water in the bowl of a food processor. Process for about 15 seconds, just until the mixture looks sandy. Add the water, and process for another 5 second, just until the mixture begins to gather together. Transfer the dough to a piece of plastic wrap and, using the wrap, gather the dough into a ball. Roll the dough between two sheets of plastic wrap until it is about 10 inches in diameter (it will be very thin). Place an 8 inch metal flan ring or removable-bottom quiche or tart pan on a cookie sheet, and fit the dough inside the ring, pressing it into place. Trim the top edge to remove any excess dough, and reserve the trimmings.
3. Place all the walnut mixture ingredients, including the dough trimmings, in the bowl of a food processor. Process until well combines, and set aside.
4. Spread half of the walnut mixture on the bottom of the tart shell. Arrange the peach quarter in one layer, skin side down, around the circumference of the shell. (You should have two peach quarters remaining.) Cut each of the remaining peach quarters in half and arrange them skin side down. In the middle of the tart shell. Sprinkle the rest of the walnut mixture evenly on top.
5. Bake the tart at 400 degrees F. for 1 hour. Cool to lukewarm on a cooling rack, and then, using a spoon, spread the apricot preserves carefully over the top. Remove the ring from around the tart (the dough will shrink enough in cooking to allow easy removal).
6. Using two large hamburger spatulas, transfer the tart to a serving patter. Cut it into six wedges, and serve at room temperature. Refrigerate any leftovers, and enjoy them the next day.

To absorb some of the peach juices and lend added flavor to the tart, Jacques Pepin sprinkles the shell and peaches with a mixture of walnuts, flour, and sugar, ground together with the dough trimmings into a powder. When making the dough, be careful not to over process it for it will become tough when cooked. You may also substitute regular peaches or any stone fruit.

White Peach and Walnut Tart
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