Ingredients: |
Ingredients: CRUST: 1 & 1/4 Cups All-Purpose Flour
1/2 Cup (1 Stick) Butter, softened
2 Tablespoons Sour Cream
FILLING: About 6 Medium Peaches, Peeled, Pitted, And Sliced
3 Large Egg Yolks
3/4 Cup Sugar
1/4 Cup All-Purpose Flour
3/4 Cup Sour Cream
GLAZE: 1/2 Cup Peach Preserves Or Jelly
1 Tablespoon Frozen Orange Juice Concentrate
Mint, For Garnish (optional)
|
Directions: |
Directions:Pre-heat the oven to 375 degrees F. To make the crust: Place the flour, butter, and sour cream in a 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 and 1/2-inch sides, or a round au gratin dish. Bake of about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling. Lower the oven temperature to 350 degrees F. To make the filling: If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink 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. Cover with an aluminum foil tent if the crust gets to dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of pan. To make the glaze: Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint. |
This recipe for Peach Tart is from