PEACH CREAM TART
- 1-¼ cups all-purpose flour
- ¼ tsp. salt
- ½ cup cold butter, cut in small cubes
- 2 Tbsp. sour cream
- 6 medium size ripe peaches
- 3 large egg yolks
- ½ cup sour cream
- 1/8 tsp. almond extract
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
Preheat oven to 410 degrees F
You will need a 9-inch tart pan (9 inches across the bottom, 10 inches across the top) with removable sides, ungreased.
To make the crust:
In a medium bowl, combine flour and salt. Add butter cubes and with your fingertips, work the butter into the flour until it is evenly distributed.
Roll out crust on a lightly floured board.
Blind-bake the crust by placing parchment paper or foil on top of the crust and filling with a pound of dry beans. I put the beans in a jar and use the same ones over and over for blind-baking. Don’t cook the beans as a vegetable after baking this way.
To make the filling:
Peel peaches. To remove peel easily, drop the peaches into very hot water and allow to stand for 1-2 minutes. Remove and allow to drain and cool. The peel will slip off easily. Remove pits and cut in ½ inch thick slices. Arrange slices in circle on top of crust, and then make a second layer of peaches.
While still warm, glaze with the following:
- ½ cup peach jam (I used my homemade Missouri Peach Preserves)
- 1 Tblsp. Water