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Peaches & Cream Tart

Source of Recipe


Unknown






List of Ingredients



• -- Sweet Nut Crust --
  
• 1/2 cup nuts (pecans, walnuts, or almonds)
  
• 3 Tbsp superfine or baker's sugar
  
• 6 Tbsp cold, unsalted butter, cut into 1-inch cubes
  
• 3/4 cup all-purpose flour
  
• 1/8 tsp salt
  
• 1 large egg yolk
  
• 4 tsp whipping cream
  
• *
  
• -- Filling --
  
• 3 Tbsp peach or apricot preserves
  
• 4 Tbsp sugar, divided
  
• 1/2 tsp ground cinnamon
  
• 3-1/2 cups peeled and sliced peaches *
  
• 2 large egg yolks
  
• 1/3 cup whipping cream
  
• 1/3 cup sour cream
  
• 1/2 tsp vanilla extract
  






Instructions



1. To prepare the crust: In a food processor with a metal blade, pulse the nuts and sugar until the nuts are finely ground. Add the butter and pulse 15 times to mix. Add the flour and salt; pulse just until the mixture has both large and small flakes. Transfer to a bowl. Whisk together the egg yolk and cream. Mix into the flour mixture with a fork to moisten all of the ingredients. Knead the dough lightly so it holds together and place on a piece of plastic wrap. Flatten to a 6-inch disk; wrap and refrigerate at least 30 minutes.
   
   
2. Lightly spray the bottom of a 9-1/2-inch removable bottom tart pan with cooking spray. Roll the pastry disk between lightly floured sheets of plastic wrap to a thickness of 1/8-inch and measuring about 12-1/2 inches in diameter. Loosen the top sheet of plastic; turn the dough over into the pan and remove the second sheet of plastic. Press lightly into the sides of the pan and roll a rolling pin over the top edge of the pan to remove excess dough. (If there are cracks, patch with some of the dough scraps.) Refrigerate 30 minutes.
   
   
3. Heat the oven to 400 degrees. Line the pastry with aluminum foil and spread a thin layer of dried beans over the bottom. Bake 20 minutes. Remove the crust from the oven and let it sit 5 minutes, then carefully remove the foil and beans. Reduce heat to 375 degrees and place back into the oven for 5 minutes. Cool on a rack.
   
   
4. To prepare the filling: Melt the preserves in a small saucepan and brush over the bottom and sides of the tart shell. Mix together the sugar and cinnamon. Arrange the peaches in overlapping circles in the shell and sprinkle with the cinnamon-sugar. Protect the edge of the pastry with foil strips. Bake in a 375-degree oven 15 minutes.
   
   
5. Whisk together the egg yolks, cream, sour cream, and vanilla. Pour over the peaches and continue baking 20 to 25 minutes or until the custard is golden brown.
   
   
6. Cool on a rack. Remove the sides of the pan and refrigerate. Remove from the refrigerator one hour before serving.
   
   Makes 8 servings.
   
   






Final Comments


* Frozen peaches can be used in this recipe. Defrost before putting into the tart shell.