2 c. sifted flour
1/4 c. sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. butter
9 lg. peach halves
3/4 c. sugar
1 tsp. cinnamon
1 c. heavy cream
2 beaten egg yolks

Sift flour, 1/4 cup sugar, salt and baking powder into a bowl. Cut in butter until mixture is consistency of cornmeal. Pack into ungreased 8x8x2 inch pan, pressing against bottom and sides.

Arrange 9 large peach halves, cut sides up, on mixture in pan. Combine 3/4 cup sugar and cinnamon and sprinkle evenly over the fruit. Bake at 400 degrees for 15 minutes.

Remove from oven. Combine the heavy cream and beaten egg yolks; pour over peaches and return to oven for 30 minutes. Remove from oven and cool in pan. Run a thin knife around the edge to loosen crust. Makes 9 servings.

If canned peaches are used, simply drain them before placing on dough. If fresh peaches are used, they must be fully ripe, peeled and pitted. For variety, plums or apricots could be used instead of peaches.