5 c. ripe fresh peaches, sliced
1 tbsp. fresh lemon juice
6 baked 5 inch tart shells
8 fresh peach slices
1 c. sugar
4 1/2 tsp. cornstarch
Whipped cream

Combine peaches, sugar, and lemon juice; let stand 20 minutes. Drain 1 cup juice into a measuring cup (if juice does not equal 1 cup, finish filling cup with water). Blend cornstarch into juice. Cook mixture until transparent. Cool. Divide fruit equally among the 6 baked tart shells. Spoon the cold sauce over each tart to form a glaze. Chill until the glaze is set. Garnish with whipped cream and peach slices. Makes 6 servings.