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Place dough on a piece of waxed paper. Lightly flour the dough, and roll it into a circle.
Carefully invert the dough into a prepared tart pan, and gently peel off the waxed paper.
Cut peach in half, cutting around the pit and using the indentation as a guide.
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Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional…
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