Recipe - Glazed Peach Plum Tart

6 md Peaches, unpeeled (1 1/2
Lb)
1 teaspoon Fresh lemon juice
1 tablespoon Flour
1 tablespoon Quick cooking tapioca
1/3 cup Sugar
1 pn Salt
2 Red plums (6oz)
2 tablespoon Butter
3 tablespoon Currant jelly
One half teaspoon Water

All Ready Pillsbury pie crust, prebaked according to directions in
10" tart pan, cooled

Put rack in center of oven & heat to 400. Have a baking sheet ready.
Coarsely chop 2 peaches. They should measure about 1 Three fourths cups. Put in
small bowl & toss with lemon juice. Add flour, tapioca, 3 Tbls. sugar
& salt. Combine well. Let rest 15 minutes. Meanwhile, thinly slice
remaining peaches & plums. Spread chopped peaches in cooled pastry.
Arrange peach slices decoratively over them, overlapping slices
around outer edge in circle. Overlap plum slices decoratively in
center. Cut butter into small pieces & scatter over surface. Sprinkle
with remaining sugar. Place tart pan on baking sheet. Bake tart until
edges of fruit slices are nicely browned, about 5560 minutes. Let
cool on rack. Melt currant jelly & water on stovetop. Lightly brush
on cooled tart, including edges of crust.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip