- 12
- 75 mins
Ingredients
- Filling:
- 3 tablespoons butter
- 1/2 cup packed brown sugar
- Sticky Bun Sugar (1/3 cup sugar w/2 tablespoons corn syrup)
- 1 1/2 to 2 pounds peaches, peeled and thinly sliced
- Pastry:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 stick butter, cut into 1/4-inch dice and frozen for 30 minutes.
- 1/2 cup sour cream
- 2 tablespoons water
- Middle Layer:
- 1/2 cup fresh bread crumbs
- 1/2 cup chopped pecans, toasted
- 1/4 teaspoon nutmeg
Preparation
Step 1
Filling:
Prepare a 9-inch round cake pan or deep dish pie pan by placing a circle of parchment or waxed paper in the bottom. Put the butter in the pan, and put it into the preheating oven for a few minutes to melt. Remove from the oven, and sprinkle the brown sugar, then the sticky bun sugar over the bottom of the pan. Arrange the sliced peaches in circles on top of the sugar.
Bake the peaches in a preheated 425 degree oven for 40 minutes, until the juice is bubbling and is golden brown. While the peaches are cooking, prepare the pastry crust.
Crust:
Whisk together the flour, salt and baking powder, then cut in the frozen butter, mixing until even crumbs form. Stir in the sour cream, adding the water if it doesn't hold together. Gather the dough into a ball, flatten it into a disk, and roll it into a round large enough to cover the peaches.
Assembly: Carefully remove the peaches from the oven. Sprinkle them with the bread crumbs, nuts and nutmeg. Place the pastry circle on top, return the tart to the oven and bake for 30 to 35 minutes, until the pastry is deep golden and the juices have boiled up over the edges. Turn the tart out onto a large serving plate; be careful, the syrup is hot. Serve warm.