Peach Tart - 22cm Round French Pastry

Process	Instructions
1. Prepare Shell	Roll out the sugar dough and line a 22 centimeter tart ring with the dough. Trim the edges smooth with a small knife.
2. Spread	With a spatula spread the pastry cream evenly across the bottom of the shell.
3. Place	Peel, core and halve the three peaches. Slice the halves evenly into wedges. Align the sliced peaches and place atop the pastry cream as pictured. With the flat of your hands press them all down into the pastry cream slightly.
4. Bake	In a preheated 400°(F) oven bake the tart until a slight amount of browning happens.
5. Glaze	Heat the apricot glaze till it boils. Brush onto the finished tart after it cooled. Chill before slicing.
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