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Peach Tart


1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, room temperature
2 tablespoons sour cream
About 6 medium peaches, peeled, pitted, and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour
1/2 cup peach preserves or jelly
1 tablespoon frozen orange juice concentrate
Mint, forgarnish
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.
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