Peach Cream Tart

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 1/4 cups all-purpose flour
• 1/2 cup butter, softened
• 2 tablespoons sour cream
• 6 medium peaches, peeled and sliced (or 1 28 ounce can plus 1 16 oz can sliced peaches in light syrup, well drained)
• 3 large egg yolks
• 3/4 cup sour cream
• 3/4 cup sugar
• 1/4 cup all-purpose flour
• 1/2 cup peach preserves
• 1 tablespoon frozen lemonade concentrate

Recipe

• 1 preheat oven to 375.
• 2 to make crust, place four, butter and sour cream in food processor and pulse to combine.
• 3 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 removable bottom.
• 4 bake for about 15 minutes, until the crust is set but not browned.
• 5 let cool while preparing the filling.
• 6 lower the oven temp to 350.
• 7 to make filling, arrange the fresh or canned peach slices in overlapping circles on top of the crust until completely covered. overfill the crust as peaches will draw up during cooking.
• 8 combine the egg yolks, sour cream, sugar and flour and beat until smooth. pour over the peaches.
• 9 bake fr about 1 hour at 350, until the custard sets and is pale golden in color. cover with aluminum foil tent if crust gets too dark.
• 10 transfer the tart pan to a wire rack to cool. when cool, remove the side wall of the pan.
• 11 to make glaze, combine the preserves or jelly and lemonade. spread with a pastry brush over the top of warm tart.