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.

Harvest Restaurant

Brattle St., Cambridge Wine:J.

Perrier Champagne Cuvee-Royal 73

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.