Peach Tart from Paula Deen
From shirleyoma 15 years ago
- 60 minutes to make
- Serves 8
I love all of Paula Deen's recipes. This one is fantastic!!!
Ingredients
- Ingredients shopping list
- Crust: shopping list
- 1 1/4 cups all-purpose flour shopping list
- 1/2 cup (1 stick) butter, room temperature shopping list
- 2 tablespoons sour cream shopping list
- Filling: shopping list
- About 6 medium peaches, peeled, pitted, and sliced shopping list
- 3 large egg yolks shopping list
- 3/4 cup sour cream shopping list
- 3/4 cup sugar shopping list
- 1/4 cup all-purpose flour shopping list
- Glaze: shopping list
- 1/2 cup peach preserves or jelly shopping list
- 1 tablespoon frozen orange juice concentrate shopping list
- mint, for garnish. shopping list
- Preheat the oven to 375 degrees shopping list
How to make it
- To make the crust:
- 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.
- 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.
- 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 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.
The Rating
Reviewed by 5 people-
Oh Yeah this sounds like a big time winner with me going to make this this afternoon.
HUGSSSSSSSSSS
Queen
silverqueen
in Albany loved it
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Yummy! A winner for sure
jett2whit
in Union City loved it
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yummy.....there is growling in my tummy......:]
Mumtaz
mumtazcatering
in Gauteng loved it
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