Really, fussy little recipe from upscale food magazine?
After two and a half hours of constructing this orange juice-laced crust, a jam-liqueur glaze,
this pulverized almond, slowly-thickened cream center . . .
you're really gonna make me drain each and every peach slice on a paper towel then pat it dry?
This peach tart had better taste fine, is all I'm saying.
Mighty, mighty fine.