Ingredients
3-1/3 cups all-purpose flour1/4 cup sugar1/2 teaspoon salt1 cup cold butter, cubed1/2 cup plus 2 tablespoons cold water2 egg yolksFILLING:2/3 cup sugar2 tablespoons cornstarchDash salt1 cup water1 can (29 ounces) sliced peaches, drained1 teaspoon lemon juiceWhipped cream, optional
Preparation
In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Add water and egg yolks; stir until dough forms a ball.
Divide into eight portions; press onto the bottom and up the sides of eight 4-in. tart pans. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.
For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in peaches and lemon juice.
Spoon into tart shells. Chill until serving. Garnish with whipped cream if desired.
