Ingredients
1
cup Gold Medal™ all-purpose flour
2
tablespoons sugar
1/4
teaspoon salt
1/8
teaspoon baking powder
1/4
cup butter or margarine, softened
3
medium fresh peaches, sliced (1 1/2 cups)
1/3
cup sugar
1
teaspoon ground cinnamon
2
egg yolks
1
cup whipping (heavy) cream
Preparation
Heat oven to 400°F. Mix flour, 2 tablepoons sugar, the salt and baking powder in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Pat mixture firmly and evenly in bottom and halfway up sides of ungreased square pan, 8x8x2 inches.
Spread peaches in crust in pan. Mix 1/3 cup sugar and the cinnamon; sprinkle over peaches. Bake 15 minutes.
Beat egg yolks and whipping cream until well blended; pour over peaches. Bake 25 to 30 minutes or until custard is set and edges are light brown. Serve warm. Store covered in refrigerator.
