Peach Cream Tart

By PatsyLou

Found this recipe in Paula Deen's magazine. Very easy dessert that looks very special.

Ingredients

• Crust:
• 1 1/4 c. all purpose flour
• 1/2 c. butter, softened
• 2 T. sour cream
• Filling:
• 1 28 oz jar sliced peaches, drained
• 1 16 oz jar sliced peaches, drained
• 3 large egg yolks
• 3/4 c. sour cream
• 3/4 c. sugar
• 1/4 c. all purpose flour
• Glaze:
• 1/2 c. peach preserves, warmed
• 1 T. frozen lemonade concentrate or lemon juice

Details

Preparation time 40mins

Preparation

Step 1

Preheat oven to 375 degrees.

To make 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 ungreased 10" tart pan with a removable bottom with 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling. I add a bit of sugar and cinnamon to the crust for extra flavor.

Lower oven temperature to 350 degrees.

To make filling: Arrange peach slices in overlapping circles on top of the crust, until it is completely covered. Overfill the crust as the peaches will draw up during cooking.
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. I add a bit of almond extract and pinch of cinnamon for extra flavor. Pour the mixture over the peaches.

Place the tart pan on a baking sheet and bake for 1 hour, until the custard is set and pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze, combine the preserves and lemonade concentrate or lemon juice. Spread with a pastry brush over the top of the warm tart.

Serve the tart warm, room temperature, or chilled.
Best when topped with fresh whipped cream.