Directions:
Preheat the oven to 375 degrees F.
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.
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