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
- Preheat the oven to 375 degrees F.
- 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 an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.
- 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.
- 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.
- Combine the egg yolks, sour cream, sugar, and flour and beat until smooth.
- 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.
- Transfer the tart pan to a wire rack to cool.
- When cool, remove the side wall of the pan.
- Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart.
- Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint