Cook1 hr 15 mins
I wanted to make a Tart and when I saw this one I couldn't resist. It looks so professional and it was so easy. I am not a pro baker by any means, and look at how it turned out. I will sure to impress anyone.
- Preheat the oven to 375°F.
- To make the crust:.
- Please 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 plan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.
- Lower the oven to 350°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 the 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 too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the 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.
I haven't actually cut into it yet, but by all accounts, I do believe I'll LOVE this one! I'm making a fried chicken dinner tomorrow night for an elderly friend (by request), and thought this would be the perfect treat to end with, especially since peaches are in season. (I used my own pie crust recipe; I always have some on hand in the freezer.) Six peaches is a little vague as far as volume goes, so I went with five cups of slices to be safe. The custard didn't seem like it will all fit, but I scooted the peaches around with my fingers, working it around everything pretty evenly. I was also in a hurry, so didn't parbake the crust. Just added everything in there, then baked it on the bottom rack at 350 for about an hour. Next time I will try to parbake, just to see if there's a difference, but it still turned out pretty decent. I didn't want any chunks to affect the pretty top, so I used my immersion blender on the glaze before brushing it on.
I tried posting a picture, but the website wasn't working. Will try again later. Thanks for the recipe--it's a keeper!