Tuesday, July 28, 2009

Peach Tart Recipe

We love fresh peaches and since we've been out of town I haven't made any desserts , so today, this is what I'm making.

Peach Tart

*1 1/4 cups all-purpose flour
*1/2 cup (1 stick) butter, room temperature
*2 tablespoons sour cream

*about 6 medium peaches, peeled, pitted, and sliced
*3 large egg yolks
*3/4 cup sour cream
*3/4 cup sugar
*1/4 cup all-purpose flour

*1/2 cup peach preserves or jelly
*1 tablespoon frozen orange juice concentrate
*mint for garnish

Preheat oven to 375 degrees F.

To make the crust:
Place the 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 and 1/2-inch sides, or a round au gratin dish. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

To make the filling:
If using fresh peaches, peel and slice thickly. Arrange the fresh peach slices in overlapping circles on to of the crust, until it's completely covered. Overfill the crist, 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 crust 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 pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.

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