Instructions: To prepare the pate royale, sift 2 cups flour onto a work surface & make a well in the center. Place the salt, 1-1/2 tsp. sugar, 1/2 lb. butter, 2 egg yolks, & cream in the well. Mix the liquid ingredients in the well with the fingertips, gradually incorporating the flour. Knead with the heel of the palm to obtain a smooth dough. Work the dough as little as possible. Chill the dough at least 30 minutes before rolling out. Meanwhile, prepare the almond cream by creaming 6 tablespoons butter & beating in the almonds & confectioners sugar. When the cream mixture is well blended, whisk in the egg. Beat in the rum & the cornstarch, whisking until the mixture is light & smooth. Set aside. To make the pastry cream, scald the milk with the lemon peel & vanilla extract. Whisk together the remaining 2 yolks, the remaining
1/4 cup sugar, & the remaining 2 tablespoons flour. Pour the scalded milk into the yolk mixture, whisking constantly, & return mixture to saucepan. Boil vigorously for 3 minutes, stirring continuously to prevent scorching. Remove from heat, add remaining butter, & leave to cool. Preheat oven to 425 F. Remove chilled pate royale from the refrigerator & roll out to 1/8 inch thickness. Line a 9-inch flan ring or French tart pan with the pastry dough. Combine the almond cream with the cooled pastry cream & spoon the mixture into the pie shell. Plunge the peaches into boiling water for 30 seconds; rinse under cold water. Remove the skins & slice each peach into 8 wedges. Arrange the peach slices on top of the filling in a decorative pattern. Bake in oven for 25 to 30 minutes or until the almond filling is puffed & browned.

BRATTLE ST., CAMBRIDGE WINE:J.

PERRIER CHAMPAGNE CUVEE-ROYAL 73

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.