Instructions
5 tablespoons cold liquid (water, milk, orange juice, etc.), approximately
Mix the flour, sugar, salt and lemon peel, if used, in a bowl. Add the butter and shortening in chunks work into the dry ingredients until the mixture resembles coarse crumbs (alternately, place ingredients in a food processor and process using pulse). Add 4 tablespoons of the liquid and work the ingredients into a ball of dough, using more liquid only if necessary to form the dough. Wrap the dough and let it rest for at least (it may be refrigerated for 2-3 days). Just before baking, roll the dough into a circle large enough to fit into a 9-inch tart pan, place the dough in the pan and prick the dough with the tines of a fork. Set aside while you prepare the filling.
Filling:
3-4 tablespoons melted peach or apricot jam
2-3 crisp apples (such as Granny Smith or Golden Delicious) OR 5-6 peaches
3-5 tablespoons sugar (more with apples, less with peaches)
1/4 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Spread the preserves over the bottom of the pastry. Peel and core the apples or peaches, cut into slices and arrange the slices over the dough. Mix the sugar and cinnamon together and sprinkle on top of the fruit. Bake for or until the fruit is golden brown and soft and the pastry is golden brown. Make 8 servings
NOTE: if you don’t have a tart pan you may bake this tart on a cookie sheet, but in that case, create a border by rolling the edges into a thicker edge of dough.