Looks good, right?! This is one of the easiest tarts ever. I adapted this from Martha Stewart’s Pies & Tarts.
I blind baked pate brisee in a tart pan. I used small ones but you could just as easily make a large one. I poured some sweetened cream into the bottom, arranged the peeled and sliced half of a peach on top, and spooned strained apricot jam loosened with grand marnier on top. TA DAA! Done. Enjoy! I wish that I’d had a spring of mint or something for garnish.