Peach Tart

Name: Peach Tart
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 114 grams (1 stick) butter, room temperature; 3 larges egg yolks; 31 grams all-purpose flour; 156 grams all-purpose flour; 6 servings Mint, for garnish; 1 Tbsp frozen orange juice concentrate; 170 milliliters peach preserves or jelly; 6 mediums About peaches, peeled, pitted, and sliced; 173 milliliters sour cream; 2 Tbsps sour cream; 150 grams sugar

The recipe Peach Tart can be made in around 1 hour and 55 minutes. For $1.49 per serving, you get a dessert that serves 6. One serving contains 584 calories, 7g of protein, and 25g of fat. If you have mint, cream, orange juice concentrate, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Peach Tart, Peach Tart, and Peach Tart.

Instructions

Preheat the oven to 375 degrees F.;

Equipment you will use

Oven

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 un-greased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.

Ingredients you will need

Sour Cream

Butter

Dough

All Purpose Flour

Equipment you will use

Food Processor

Tart Form

Bake for about 15 minutes, until the crust is set but not browned.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

Equipment you will use

Oven

To make the filling: 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.

Ingredients you will need

Peach

Crust

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth.

Ingredients you will need

Sour Cream

Egg Yolk

All Purpose Flour

Sugar

Pour the mixture over the peaches.

Ingredients you will need

Peach

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.

Ingredients you will need

Custard

Crust

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Tart Form

Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

Equipment you will use

Wire Rack

Tart Form

Frying Pan

Combine the preserves or jelly and orange juice.

Ingredients you will need

Orange Juice

Preserves

Jelly

Spread with a pastry brush over the top of the warm tart.

Ingredients you will need

Spread

Equipment you will use

Pastry Brush

Serve the tart warm, at room temperature, or chilled.

Garnish with fresh mint.

Ingredients you will need

Fresh Mint

Equipment

Ingredients

Servings:

114grams

(1 stick) butter, room temperature 3larges

egg yolks 31grams

all-purpose flour 156grams

all-purpose flour 6servings

Mint, for garnish 1Tbsp

frozen orange juice concentrate 170milliliters

peach preserves or jelly 6mediums

About peaches, peeled, pitted, and sliced 173milliliters

sour cream 2Tbsps

sour cream 150grams

sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "