|Egg white||1 , lightly beaten|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs) (Room Temperature For Hand Mixing, Cold And In Small Pieces For Food Processor)|
|Apricot preserves||1 Cup (16 tbs)|
|Brandy||1⁄3 Cup (5.33 tbs)|
|Firm ripe peaches||5|
|Apricot glaze||1 Cup (16 tbs)|
|Chilled white wine||4 Tablespoon|
Prepare Sweet Pie Pastry.
Butter a 10-inch tart pan with a removable bottom.
Preheat oven to 400F (205C).
On a lightly floured surface, roll out dough to a 12-inch circle.
Place dough carefully in buttered tart pan.
Trim edges of dough by gently pressing the rolling pin over top of pan.
Prick bottom of pastry shell several times with a fork.
Line pastry shell with aluminum foil and fill foil with uncooked rice.
Bake 20 minutes.
Remove foil and rice.
Brush dough with egg white and bake 5 to 10 minutes longer.
Fill a medium saucepan half full with water.
Bring water to a boil.
Add peaches and cook over high heat 60 seconds.
Place in a bowl of cold water.
Peel and halve peaches.
Remove pits and cut fruit into slices.
Prepare Apricot Glaze.
Brush pastry shell with hot Apricot Glaze.
Arrange sliced peaches in shell and brush peaches with glaze.
Cool in pan, then remove from pan.
Sweet Pie Pastry: In a medium bowl using a pastry blender or in a food processor fitted with a metal blade, mix flour and butter until crumbly.
Add egg, sugar and wine; mix until dough is completely moistened.
Place dough on a flat surface and work into a ball.
Wrap in waxed paper and refrigerate at least 1 hour.
Apricot Glaze: Combine apricot preserves and brandy in a small saucepan.
Bring to a boil over medium heat.
Cook about 5 minutes.
Press mixture through a sieve.
Glaze should not stand too long or it will become too firm.
To bring it back to coating consistency, return it to heat and stir until soft.