PEACH TART

• 6 peaches, peeled and sliced

• 1-tablespoon sour salt

• 2 teaspoons pecan flavoring

• 1/2-cup confectioners' sugar

• 1 9" pre-baked dessert quiche crust Basic Fruit Quiche Custard

To prevent them from darkening place peeled peaches into bowl. Cover with warm water and dissolved sour salt. Allow to set for 5 minutes. Stirring occasionally. Lightly rinse peaches and drain.

Thoroughly mix peaches, flavoring, and sugar. Set aside at room temperature. Meanwhile, make dessert quiche custard, using brown sugar instead of confectioners' sugar and adding pecan flavoring along with the vanilla. Place peaches into pre-baked 9" fruit quiche crust, using juices in custard. Pour custard over peaches. Bake at 3500 for 15-20 minutes or until the top is golden brown and the eggs are set.

Remove from oven and dust with powdered sugar forced through a sieve. Dust once again when chilled. Excellent served hot or cold, but a must with vanilla or pecan ice cream. Serves between 6 to 8.

TO HELP YOU ALONG THE WAY: Place peaches in a stainless steel bowl. Cover with boiling water and set for 5 minutes. Drain and rinse in cold water. Skins should slip off easily with little or no effort.