This tart is a variation of the Aprium-Pistachio Galette (Galette? Tart? Difference?) I made last summer. You cheat with puff pastry, and top with fruit. I spread the pastry with Quaker Valley Orchards red raspberry jam, then topped it with fresh sliced peaches. I sprinkled a tablespoon or two of sugar on the top, then baked in a 350 oven for about 30 minutes. The crust was somewhat problematic because of the jam--it got a bit soggy in the middle, and I actually cut the tart into squares and then baked it a bit more to crisp up the edges of the individual pieces. Next time I might try pre-baking the crust a bit before spreading the jam. Still--delicious, summery, and my officemates devoured it before 10 AM.