Title: Peach clafoutis
 Categories: Taste
      Yield: 4 Servings
 
  1 1/2 c  Flour
      2 tb Sugar
    1/4 ts Salt
      1    Stick unsalted butter, cut
           Into bits
      2 tb Vegetable shortening, cut
           Into bits
      1    Egg, beaten with 2
           TB ice water
           Batter:
      4    Eggs
    1/2 c  Sugar
      1 c  Half and half
      1 ts Vanilla
      3 tb Flour
      4 tb Butter
      3 lg Peaches, peeled, pitted and
           Sliced
      3 tb Sugar
 
  Make pastry dough: In workbowl of a food processor combine flour,
  sugar and salt. Add butter and shortening and pulse until mixture
  resembles coarse meal. With motor running, pour in egg mixture and
  process just until dough begins to come together. Turn out dough onto
  plastic wrap and shape into a disk. Cover and chill for at least 1
  hour.
  
  Preheat oven to 350 degrees F. Roll out dough on a lightly floured
  surface and fit it into a 9-inch ceramic or glass baking dish 1 1/2
  inches deep. Prick dough with a fork, line with waxed paper and
  weight with beans. Blind bake pastry shell for 10 minutes. Carefully
  remove beans and waxed paper and continue to bake 5 minutes more.
  
  In a blender combine batter ingredients and blend until smooth. In a
  saute pan melt butter, add peaches and sugar and cook for 5 minutes
  until peaches are tender. To assemble, pour some batter into cooled
  shell, top with peaches, distributing them evenly, then pour
  remaining batter over. Bake at 350 degrees F for 1 hour, until center
  is just firm. Serve warm.