Sunday, September 16, 2012

TGIDN: Peach Tart

Nikita and I have been wanting to tackle this recipe for a while but neither of us have a tart pan and we did not want to go out and buy one. We were in luck this week though because Erin came along AND brought a tart pan with her. I thought it could have been cooked a little longer so that the peaches were a little more tender - I assume the firmness of the peach before cooking makes a huge difference and ours were pretty firm to begin with. Everyone else was raving about it though so I guess it did not bother them.

If anyone plans on tackling this recipe,  would definitely suggest using fresh peaches over canned ones - we have not tried it with canned ones but it would have a totally different taste AND texture -the peaches would probably be too soft!
 
 
 
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
 
About 6 medium peaches - peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
 
1/2 cup peach preserves or jelly
1 tablespoon frozen orange juice concentrate
Mint - for garnish
 
  1. Preheat the oven to 375 degrees F.
  2. Place the flour, butter, and sour cream in a food processor and pulse to combine.
  3. When 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, or a round au gratin dish.
  4. Bake for about 15 minutes, until the crust is set but not browned.
  5. Let cool while preparing the filling.
  6. Lower the oven temperature to 350 degrees F.
  7. If using fresh peaches, peel and thickly slice the peaches. 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.
  8. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth.
  9. Pour the mixture over the peaches. Place the tart pan 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.
  10. Transfer the tart pan to a wire rack to cool.
  11. When cool, remove the side wall of the pan.
  12. Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart.
  13. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint






*I once again forgot my camera and had to use my iPhone, my bad. And I obviusly didn't garnish, we just dug in!

No comments:

Post a Comment