Peach & Sour Cream Tart Recipe

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Peach & Sour Cream Tart Ingredients

SWEET PASTRY DOUGH

1 cup flour
1/4 cup sugar
1 pinch salt
1/4 tsp baking powder
4 tbsp unsalted butter
1 large egg

POACHED PEACHES

3 lb ripe peaches
1/2 cup sugar

SOUR CREAM FILLING

1/2 cup sour cream
1/3 cup sugar
3 large eggs
1 pinch nutmeg
1/2 cup blanched, sliced almonds
1 confectioners' sugar for finishing

A Recipe for
Peach & Sour Cream Tart

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This Recipe for Peach & Sour Cream Tart is one of thousands in the Recipes-to-go Fruit Cookbook.

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
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This is a recipe for Peach & Sour Cream Tart from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.
Leslie Newman

Peach & Sour Cream Tart

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
Madeleine L'Engle (1918--) American author.

Peach & Sour Cream Tart Directions

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.

Serves: 6

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Peach & Sour Cream Tart Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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