- 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.
Add the sour cream and work it into the dough with your fingertips until blended.
Roll out crust on a lightly floured board.
Place in pan and press into place.
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.
Bake @ 410 degrees F for 10 minutes, remove parchment paper and beans, and continue baking for another 5 minutes. Remove to a rack while preparing filling. Crust should be set but not brown.
REDUCE OVEN HEAT TO 350 DEGREES F
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.
Combine egg yolks, sour cream, almond extract, sugar and flour and whisk until smooth. Pour yolk mixture over peaches.
Bake @ 350 degrees F until set and pale golden color – about 1 hour. Cover with loose foil tent if color gets too dark. Cool on wire rack.
While still warm, glaze with the following:
- ½ cup peach jam (I used my homemade Missouri Peach Preserves)
- 1 Tblsp. Water
Heat the jam and water in a small saucepan until mixture begins to boil. Strain to remove any large pieces of fruit.
Brush glaze while still warm on top of warm tart.
Allow tart to cool on rack. Remove sidewall of pan.
Serve warm, room temperature or chilled.