Peach Tart

By Tingrin3

Ingredients

• 6 med ripe but firm peaches (about 1 1/4 lbs)
• 3 egg yokes (from large eggs)
• 1/3 cup sour cream
• 3/4 cup sugar
• 1/4 cup flour

Preparation

Step 1

Prepare and bake the butter crust first

1 1/4 cups flour
1/2 cup butter
2 tablespoon sour cream

In med bowl with pastry cutter, cut butter into flour until butter is in fine particles. With fork , stir on sour cream until dough forms ball. Place on center of ungreased spring form pan with removable bottom. Flatten ball of dough and press out to cover bottom and side of pan evenly. Do not prick the dough. Bake in preheated 375 degree oven until set looking, but not browned about 20 minutes. Set aside at room temperature to cool somewhat while you prepare filling. Reduce oven temp to 350 degrees so it will be ready to bake the filled tart.

Dip peaches in boiling water, removed from heat, long enough to loosen skins. Half and pit. Slice thickly 6-8 sliced from each half.

In med bowl beat egg yolks, sour cream, sugar and flour until smooth and blended.

Arrange peach slices in concentric circles, overlapping if necessary, in baked butter crust. Pour yoke mixture over peaches. Bake in preheated 350 degree oven until set looking and pale golden color about 1 hour. If surface browns too fast, place a tent of foil over it toward the end of baking time. Surface will look meringue like in places. Place pan on wire rack to cool. With small metal knife or spatula , carefully loosen sides, remove sidewall of pan.

Enjoy!!!