Southern Joy" Peach and Praline Tart

Southern Joy" Peach and Praline Tart requires roughly 1 hour and 17 minutes from start to finish. One portion of this dish contains roughly 5g of protein, 22g of fat, and a total of 394 calories. This recipe serves 12. If you have peach preserves, granulated sugar, granulated sugar, and a few other ingredients on hand, you can make it.

Instructions

Process first 3 ingredients in a food processor until smooth.

Equipment you will use

Food Processor

Add 2 cups cake flour. Process, adding additional flour, 1 tablespoon at a time, as necessary, until dough forms a ball. Shape dough into a 6-inch disk; wrap in wax paper, and chill 50 minutes or until firm but still malleable.

Ingredients you will need

All Purpose Flour

Dough

Wrap

Equipment you will use

Wax Paper

Coat a 10-inch tart pan with removable bottom and 1-inch sides with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Tart Form

Remove wax paper from dough, and press into bottom and 1/2 inch up sides of prepared pan.

Ingredients you will need

Dough

Equipment you will use

Wax Paper

Frying Pan

Bake at 350 for 35 minutes or until golden. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely.

Equipment you will use

Wire Rack

Oven

Frying Pan

Remove to a serving platter.

Place egg yolks in a small bowl; whisk well.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

Combine 6 tablespoons granulated sugar, 1/4 cup butter, and lemon juice in a small saucepan. Cook, whisking constantly, over medium-low heat until butter melts.

Ingredients you will need

Granulated Sugar

Lemon Juice

Butter

Equipment you will use

Whisk

Sauce Pan

Remove from heat. Gradually whisk about one-fourth of hot mixture into yolks; add to remaining hot mixture, whisking constantly.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Place over medium-low heat; cook, whisking constantly, 2 to 3 minutes or just until thickened. Cover lemon curd; cool completely.

Ingredients you will need

Lemon Curd

Equipment you will use

Whisk

Combine pecans and next 3 ingredients in a medium skillet.

Ingredients you will need

Pecans

Equipment you will use

Frying Pan

Place over medium heat; cook, stirring constantly, until sugar melts and mixture is bubbly.

Ingredients you will need

Sugar

Pour in a single layer onto wax paper; cool completely. Carefully remove wax paper, and break into small pieces.

Equipment you will use

Wax Paper

Spread lemon curd in a thin layer over bottom of crust.

Ingredients you will need

Lemon Curd

Crust

Drain peach slices well, and pat dry with a paper towel.

Ingredients you will need

Peach

Equipment you will use

Paper Towels

Place preserves in a medium bowl. Microwave at HIGH 20 seconds or just until warm; mash preserves with a fork.

Ingredients you will need

Preserves

Equipment you will use

Microwave

Bowl

Add peach slices, stirring to glaze.

Ingredients you will need

Glaze

Peach

Arrange peach slices in a circular pattern on lemon curd. Gently brush any preserves remaining in bottom of bowl over peach slices. Top peach slices with praline mixture, mounding slightly in center of tart.

Ingredients you will need

Lemon Curd

Preserves

Pralines

Peach

Equipment you will use

Bowl

Garnish, if desired.

Serve immediately. Store in refrigerator.

Tip: Select firm, ripe fresh peaches. If using frozen peaches, be sure peaches are completely thawed and well drained. Soft, very ripe peaches produce an undesirable amount of juice on this tart, which interferes with the texture of the lemon curd. Carefully run a thin sharp knife between bottom of pan and pastry to release bottom of pan. Peach jam can be substituted for peach preserves.

Ingredients you will need

Peach Preserves

Lemon Curd

Peach

Juice

Jam

Equipment you will use

Knife

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

firmly packed light brown sugar 59milliliters

butter, cut into pieces 177milliliters

butter, softened 473milliliters

sifted cake flour 1Tbsp

dark corn syrup 1large

egg 2

egg yolks 59milliliters

granulated sugar 6Tbsps

granulated sugar 1Tbsp

fresh lemon juice 59milliliters

peach preserves 454grams

cups sliced, peeled fresh peaches or 1 package frozen peach slices, thawed (2 cups)158milliliters

coarsely chopped pecans 1teaspoon

vanilla extract 12servings

Garnish: sweetened whipped cream

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Brundlmayer Steinmassl Riesling. It has 4.3 out of 5 stars and a bottle costs about 39 dollars.

Brundlmayer Steinmassl Riesling

A cool beginning with scents of pine forest, juniper and red peach leaping outof the glass. Hearty and robust; very lively with a good medium body, crispfreshness and ample extract; chisseled with vibrant acidity that is soon tointegrate completely. Beautiful grip.