Peach & sour cream tart
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Peach & sour cream tart
  Peach    Creams    Tarts  
Last updated 6/12/2012 12:48:52 AM. Recipe ID 10101. Report a problem with this recipe.
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      Title: Peach & sour cream tart
 Categories: Pies, Desserts, Fruits/nuts
      Yield: 6 Servings
 
MMMMM---------------------SWEET PASTRY DOUGH--------------------------
      1 c  Flour
    1/4 c  Sugar
      1 pn Salt
    1/4 ts Baking powder
      4 tb Unsalted butter
      1 lg Egg

MMMMM----------------------POACHED PEACHES---------------------------
      3 lb Ripe peaches
    1/2 c  Sugar

MMMMM---------------------SOUR CREAM FILLING--------------------------
    1/2 c  Sour cream
    1/3 c  Sugar
      3 lg Eggs
      1 pn Nutmeg
    1/2 c  Blanched, sliced almonds
           Confectioners' sugar
           - for finishing
 
  FOR THE DOUGH: COMBINE DRY INGREDIENTS in bowl of food processor and
  pulse several times to mix. Cut butter into 8 pieces and distribute
  evenly over dry ingredients in work bowl. Pulse until very finely
  powdered. Add egg and continue to pulse until dough forms a ball that
  revolves on blade. Remove dough, press into a disk, wrap and chill.
  TO POACH THE PEACHES: CUT A CROSS IN THE BLOSSOM end of each peach
  and immerse in boiling water about 30 seconds. Remove peaches to a
  bowl of ice water and slip off skins after they cool. Cut each peach
  into eight wedges, cutting them away from the pit as they are
  removed. Arrange slices in a wide, shallow non-reactive pan in one
  layer and sprinkle with sugar. Cover and place over low heat and
  bring to a simmer. Remove from heat. Cool. Drain peaches gently by
  lifting them from the juices with a slotted spoon to a plate or other
  non-reactive surface. Reserve the juices for another use. SOUR CREAM
  FILLING: PREHEAT THE OVEN TO 350F and set a rack in the lower third.
  Roll the pastry dough on a floured surface and line a 10-inch tart
  pan with it. Arrange the peach wedges on their sides in a concentric
  pattern. Whisk the filling ingredients together, strain and skim foam
  from top. Pour filling over peaches and sprinkle evenly with the
  sliced almonds. Bake the tart about 40 minutes, until the crust is
  baked through and the filling has set. Cool on a rack. Unmold, and
  serve at room temperature. Dust with the confectioners' sugar
  immediately before serving. Store leftovers refrigerated.
 




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Recipe ID 10101 (Apr 03, 2005)

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