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Peach Cream Tart Recipe

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This recipe for Peach Cream Tart, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/4 c. flour
1 stick butter
2 T. sour cream

Filling:
About 6 medium peaches, peeled and sliced or
1 (28-oz.) can and 1 (16-oz.) can sliced peaches in light syrup, drained
3 large egg yolks
3/4 c. sour cream
3/4 c. sugar
1/4 c. flour

Glaze:
1/2 c. peach preserves or jelly, warmed
1 T. frozen lemonade, concentrate

Directions:
Directions:
Preheat oven to 375
Crust:
Place flour, butter and sour cream in food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom. Bake for about 15 minutes until the crust is set. Let cool. Lower the oven temperature to 350 degrees.

Filling:

Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up during cooking. Combine the egg yolks, sour cream, sugar and flour and beat until smooth. Pour the mixture over the peaches.
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cool.

Glaze:
Combine preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve warm or chilled.

 

 

 

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