Peach Pastry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
6
- For Crust
- 1 ¼ cups flour
- ½ cup butter (at room temperature)
- 2 Tbsps Sour cream
- For Peach Filling
- 6 medium, fresh Peaches (peeled; pitted; and sliced)
- 3 large egg yolks
- 0.333 cup Sour cream
- ¾ cup granulated sugar
- ¼ cup flour
- For Glaze
- ½ cup peach preserves
- 1 Tbsp frozen Orange juice
- powdered sugar (for dusting)
- Whipped cream for garnish (optional)
Preparation steps
1.
For Crust:
2.
Preheat the oven to 375ºF / 190ºC.
3.
Combine flour, butter, and sour cream in a food processor and pulse until 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. Bake for about 15 minutes, or until the crust is set but not browned. Let cool while preparing the filling.
4.
Lower the oven temperature to 350ºF / 180ºC.
5.
For Peach Filling:
6.
Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.
7.
In a medium bowl, combine 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, or until the custard sets and is pale golden in color. If the crusts starts to get too dark, cover with an aluminum foil tent. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
8.
For the Glaze:
9.
Combine the preserves and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Dust with confectioners' sugar prior to serving. Garnish with a dollop of whipped cream.
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