Peach Cream Tart

Instructions

Make the crust

Preheat the oven to 375°F (190°C).

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 (25-cm) tart pan with a removable bottom and 1/2-inch (12-mm) 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°F (175°C).

Make the filling

Peel and thickly slice the peaches. Arrange in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up 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.

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

Make the glaze

Combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart.

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

Dessert