From The Savannah Cookbook
By Damon Lee Fowler, Gibbs Smith
10 ounces (about 2 cups) all-purpose flour
4 tablespoons sugar, divided
1/2 teaspoon salt
1/2 cup or 1 stick unsalted butter, cut into small bits
2 tablespoons chilled lard or vegetable shortening
About 1/2 cup ice water, divided
6 to 8 ripe freestone peaches
Whole nutmeg in a grater
3 tablespoons peach or apricot jam
1. Whisk or sift together the flour, 2 tablespoons sugar, and salt. Add the butter and lard and cut it into the flour with a pastry blender until it resembles coarse meal or grits. Add about 1/3 cup of ice water and work it in. Keep adding water by spoonfuls until the dough is just holding together. Gather it into a ball, cover with plastic wrap, and chill 20 minutes.
Note: You may make the pastry in a food processor fitted with a steel blade. Chill the blade 5 minutes and put in the flour, sugar, and salt and pulse several times to sift. Add the fat and process until the mixture resembles coarse meal. Pulse in the water a little at a time, starting with 1/3 cup, until it is holding together. Wrap and chill as in the hand method.
2. Position a rack in the center of the oven and preheat the oven to 375°F. Line a 12-inch round tart pan with the dough. Prick well with a fork, line with buttered foil (buttered side down), fill with pie weights or dried beans, and bake 20 minutes. Carefully remove the foil and weights and bake 8 to 10 minutes more, or until just beginning to color. Sprinkle the bottom with cinnamon sugar and let it cool while preparing the peaches.
3. Peel the peaches, cut them in half, remove the pit, and slice them into thick wedges. Arrange them on top of the crust in a single layer of slightly overlapping, concentric circles. Sprinkle well with cinnamon sugar and generously grate nutmeg over the top.
4. Bake until the peaches are tender and the crust is golden brown, about 40 minutes. Meanwhile, simmer the jam with 2 tablespoons sugar over medium-low heat until the sugar is dissolved, about 3 to 5 minutes.
5. Let the tart cool slightly and brush the entire surface with the jam glaze. Serve warm or at room temperature.