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Category: Recipes
Prep Time: Cook Time: Total Time:
Show: Paula's Home Cooking
Episode: Paula's Sweet Shop
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons sour cream
Filling:
About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1
(16-ounce) can sliced peaches in light syrup, well drained
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
Glaze:
1/2 cup peach preserves or jelly, warmed
1 tablespoon frozen lemonade concentrate
Preheat the oven the 375 degrees F.
To make the crust, place the flour, butter, and sour cream in 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.
To make the filling, if using fresh peaches, peel and thickly slice
the peaches. Arrange the fresh or canned peach slices 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.
Transfer the tart pan to a wire rack to cool. When cool, remove the
side wall of the pan. To 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.
*Cook's Note: If using fresh peaches, sprinkle with a little lemon
juice after slicing.
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Peach Cream Tart
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Category: Recipes
Prep Time: Cook Time: Total Time:
Show: Paula's Home Cooking
Episode: Paula's Sweet Shop
Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons sour cream
Filling:
About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1
(16-ounce) can sliced peaches in light syrup, well drained
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
Glaze:
1/2 cup peach preserves or jelly, warmed
1 tablespoon frozen lemonade concentrate
Preheat the oven the 375 degrees F.
To make the crust, place the flour, butter, and sour cream in 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.
To make the filling, if using fresh peaches, peel and thickly slice
the peaches. Arrange the fresh or canned peach slices 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.
Transfer the tart pan to a wire rack to cool. When cool, remove the
side wall of the pan. To 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.
*Cook's Note: If using fresh peaches, sprinkle with a little lemon
juice after slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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