EASY (KAHULA FRESH PEACH TART)<>1 (9inch) UNBAKED SINGLE PIE CRUST<>1 EGG WHITE, LIGHTLY BEATEN<>1 CUP PEACH PRESERVES<>1/3 CUP KAHULA<.>1/4 CUP CHOPPED, TOASTED ALMONDS<>5 FIRM, RIPE PEACHES, PEELED, PITTED, AND SLICED>FIT PASTRY INTO BUTTERED 9 inch TART PAN WITH REMOVABLE BOTTOM.LINE PASTRY SHELL WITH ALUMNIN FOIL AND FILL WITH DRIED BEANS OR PIE WEIGHTS> (BAKE AT 400degreesF 15 minutes. (CAREFULLY REMOVE FOIL AND BEANS) BRUSH DOUGH WITH SOME OF THE EGG WHITE AND RETURN TO OVEN FOR 7-8 min. OR UNTIL DEEP GOLDEN BROWN in SPOTS<>REMOVE FROM OVEN AND SET ASIDE TO COOL.<>IN SMALL SAUCEPAN, COMBINE PRESERVES AND KAHLUA.<>BRING TO BOIL OVER MEDIUM HEAT. (COOK ABOUT 7 min OR UNTIL VERY THICK. (PRESS MIXTURE THROUGH SIEVE.<>COOL UNTILWARM. (TO ASSEMBLE TART, BRUSH SOME OF THE WARM GLAZE OVER PIE SHELL. (ARRANGE SLICED PEACHES IN SYMMETRICAL FASHION IN SHELL. (BRUSH OR DRIZZLE REMAINING GLAZE OVER PEACHES AND SPRINKLE WITH ALMONDS) REFRIGERATE TO SET GLAZE. (TART IS BEST SERVED WITHIN 1 HOUR OF ASSEMBLY)!! (TANGY AND TASTY>!!!!!
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