Fresh peach tart

Pulse flour, salt, sugar, chilled cubed butter and shortening a couple of times.

Stream in the chilled water a little at a time and stop pulsing as soon as the dough starts to form masses on the blade; do not let it form a complete mass.

Smear the fat and flour together by hand, form a disc, wrap in plastic and chill about an hour.

Roll the dough out on a floured surface away from you to one eighth inch thick.

Line the tart pan, pressing out air gaps against the sides and leaving the dough standing above the rim to allow for shrinkage; chill.

Prick the base with a fork at half inch intervals, line with aluminum foil and weigh down with dry chickpeas.

Bake at 400F for eight minutes.

Remove the weights, prick again and return the partially cooked shell for three minutes.

Drop the peaches into boiling water for 10 to 15 seconds, then peel; the skins did not release and were cut off with a peeler.

Sprinkle three tablespoons of sugar into the partially cooked shell.

Arrange the peaches in a spiral from the outside in.

Scatter the remaining sugar over the fruit and dot the top with two tablespoons of butter.

Bake at 375F on the middle rack for 30 to 40 minutes, until the fruit has colored lightly and the juices are syrupy. Set a tray underneath to catch drips.

Heat the apricot jelly and pass it through a sieve to remove the skins.

Boil the sieved jelly with two tablespoons of sugar until the last few drops off the spoon are sticky.

Draw off the pooled juice and butter from the baked tart with a baster.

Scatter slivered almonds over the top and spread the apricot glaze over, then unmold.