From Eva Braganini, Paw Paw, St. Julian Wine Company
2 cups flour
1/4 teaspoon salt
4 tablespoons unsalted margarine
1/4 pound unsalted butter
about 4 tablespoons ice water
5 tablespoons sugar
2 tablespoons butter
1 6-ounce jar apricot preserves (homemade, if possible)
1 tablespoon plain gelatin
3/4 cup St. Julian Cream Sherry
1/2 cup slivered almonds
Put flour and salt in bowl of food processor. Cut the butter and margarine into small pieces and add to flour. Process 10 seconds or until it resembles coarse meal. Add the water little by little. Dough should just hold together, not wet or sticky. Wrap with plastic wrap, form ball and chill 1 hour.
Preheat oven to 375 degrees. Press into lightly buttered 10-inch tart pan or springform pan. Line tart with aluminum foil and weight with beans or rice. Back in oven for 15 minutes. Do not brown.
Reduce oven heat to 350 degrees. Sprinkle the tart pastry with 3 tablespoons of the sugar. Arrange peeled peach halves on the pastry, cut side down. Sprinkle with remaining sugar. Dot with butter. Bake at 350 degrees for 20 to 25 minutes or until peaches are tender.
To prepare glaze, heat the preserves in a saucepan. Dissolve gelatin in the St. Julian Cream Sherry and add to preserves. Stir over low heat until the mixture is clear. Spoon over the peaches. Sprinkle with slivered almonds. Chill until ready to serve. May be served with fresh whipped cream.