This is a great tart to serve after a holiday dinner. It is truly delicious. If you can't find ripe peaches at this time of year, use the frozen peaches. Using frozen peaches, you can make this tart at any time of the year. This is best prepared on the same day as serving. It can be prepared earlier in the day and stored in the refrigerator. Fruit can weep and soften crust if prepared 1 day earlier.
Butter Cookie Crust:
2 cups flour
1/4 cup sugar
l cup butter (2 sticks), softened
l egg
3 tablespoons cream
Beat together flour, sugar and butter until mixture resembles
fine meal. Beat together egg and cream and add, beating until
just blended. Do not overbeat. Pat dough on the bottom and l-inch
up the sides of a greased and parchment-lined 10-inch springform
pan and bake at 350° for 20 minutes, or until top looks dry
and is just beginning to take on color.
Lemon Cream Filling:
1 1/2 pounds fresh peaches, peeled, stoned and sliced ( or 1 pound
frozen peaches, thinly sliced and drained)
1 1/2 cups sour cream
1 egg
6 tablespoons sugar
2 tablespoons grated lemon
1 teaspoon almond extract
Layer peaches into prepared crust,
in a decorative manner. Beat together the remaining ingredients
and pour evenly over the peaches. Bake at 350° for about 35
minutes, or until custard is set and just beginning to brown.
Allow to cool in pan. When cool, remove from pan and cut into
wedges to serve. Serves 8 to 10.
This is a great tart to serve after a holiday dinner. It is truly delicious. If you can't find ripe peaches at this time of year, use the frozen peaches. Using frozen peaches, you can make this tart at any time of the year. This is best prepared on the same day as serving. It can be prepared earlier in the day and stored in the refrigerator. Fruit can weep and soften crust if prepared 1 day earlier.
Butter Cookie Crust:
2 cups flour
1/4 cup sugar
l cup butter (2 sticks), softened
l egg
3 tablespoons cream
Beat together flour, sugar and butter until mixture resembles
fine meal. Beat together egg and cream and add, beating until
just blended. Do not overbeat. Pat dough on the bottom and l-inch
up the sides of a greased and parchment-lined 10-inch springform
pan and bake at 350° for 20 minutes, or until top looks dry
and is just beginning to take on color.
Lemon Cream Filling:
1 1/2 pounds fresh peaches, peeled, stoned and sliced ( or 1 pound frozen peaches, thinly sliced and drained)
1 1/2 cups sour cream
1 egg
6 tablespoons sugar
2 tablespoons grated lemon
1 teaspoon almond extract
Layer peaches into prepared crust, in a decorative manner. Beat together the remaining ingredients and pour evenly over the peaches. Bake at 350° for about 35 minutes, or until custard is set and just beginning to brown. Allow to cool in pan. When cool, remove from pan and cut into wedges to serve. Serves 8 to 10.
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