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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This recipe comes from a junior league cookbook, Above and Beyond Parsley. It is simply delicious and easy. I always serve mine with vanilla bean ice cream. Tip for an easy way to peel the peaches - blanch them in boiling water for about 30 seconds, then immediately place them in icy cold water and slip the skins right off! Ingredients:
1 1/4 cups flour |
1/4 teaspoon kosher salt |
1/2 cup cold unsalted butter, cut into pieces (don't use margarine!) |
2 tablespoons sour cream |
3 large egg yolks |
1/3 cup sour cream |
1 cup sugar |
1/4 cup flour |
1/4 teaspoon kosher salt |
1 1/2 lbs fresh ripe peaches, peeled, pitted and thickly sliced |
Directions:
1. Preheat oven to 425 degrees F.
2. Mix the flour, salt and cold butter pcs. until crumbly.
3. Add sour cream and blend until the mixture forms a ball.
4. Gather the dough together and shape into a flat disc. Press dough onto bottom and sides of a 9 inch tart or sringform pan - evenly.
5. Bake on the center rack of the oven for about 15-20 minutes, until lightly browned. Remove from oven and let it cool for about 15 minutes.
6. Reduce oven temperature to 350 degrees F.
7. For filling:.
8. Combine egg yolks, sour cream, sugar flour and salt.
9. Pour 1/2°C mixture over baked crust.
10. Top with sliced peaches in concentric circles.
11. Pour remaining custard mixture evenly over the peaches and smooth out.
12. Bake at 350 degrees fro about 50 - 60 minutes or until the custard is set and top is lightly browned.
13. Cool for about 10 minutes before removing sides of pan.
14. Serve warm or at room temperature (refrigerate if not serving right away).
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