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Peach Tarts 

Southern Treats

click to enlarge krogerpeach.jpg

Ingredients:
Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) butter, room temperature
  • 2 tablespoons sour cream
Filling:
  • About 6 medium peaches, peeled, pitted
  • 3 large egg yolks
  • 3/4 cup sour cream
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
Glaze:
  • 1/2 cup peach preserves
  • 1 tablespoon orange zest

Directions:
Preheat the oven to 375 degrees F.

To make the crust:

  • Place the flour, butter, and sour cream in a food processor and pulse to combine.
  • When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of 6 ungreased mini tart pans (3 3/4-inch) with removable bottoms or one large 10-inch tart pan.
  • Bake for about 15 minutes, until the crust is set but not browned.
  • Let cool while preparing the filling.
  • Lower the oven temperature to 350 degrees F.
To make the filling:
  • Slice 2 of the peaches and cut 4 of them into little chunks.
  • Arrange the fresh peach chunks on top of the crust.
  • Overfill the crust, as peaches will shrink during cooking.
  • Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches in each tart.
  • Place a couple of peach slices on top of the tart.
  • Place the tart pans on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color.
  • Cover with an aluminum foil tent if the crust gets too dark.
  • Transfer the tart pan to a wire rack to cool.
  • When cool, remove the side wall of the pan.
To make the glaze:
  • Combine the peach preserves and orange zest.
  • Spread with a pastry brush over the top of the warm tart.
  • Serve the tarts warm, at room temperature, or chilled.
  • Add fresh whipped cream or vanilla ice cream for an extra decadent treat.
*Makes 6 mini tarts or 1 large tart.

Appeared in print on 6.24.09.

  • Southern Treats

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