Peach Tart

cup nondairy margarine

vegan shortening (see note)

cup sugar

1 tablespoon Ener-G egg replacer

¼ cup warm water

1¾ cup unbleached all-purpose flour

3 firm peaches, thinly sliced

2 tablespoons (about) brown sugar

Heat the oven to 350 degrees. Lightly grease a 9-inch tart pan.In a large bowl, cream the sugar, margarine and shortening until well combined.In a small bowl, whisk together the egg replacer and water until the powder is completely dissolved. Add this to creamed mixture and mix until thoroughly combined, scraping the sides of the bowl as needed.Add the flour and mix until a soft dough forms. Press dough into the bottom and up the sides of the prepared pan.Arrange the peaches on top of the dough and bake for about 30 minutes, or until the edges start to turn golden.Turn the broiler on. Sprinkle about 2 tablespoons of brown sugar over the top of the tart and broil until the sugar is mostly melted. Make sure to watch it so the peaches don#146;t burn. Cool, and remove from pan to slice.Serves eight.Cook#146;s notes: This will keep well in the fridge for a few days #8211; if you can stop yourself from eating it sooner! In lieu of shortening, you can use cup margarine.