Peach & Sour Cream Tart

Contributed By: Janis Limon


1 c Flour
1/4 c Sugar
1 pn Salt
1/4 ts Baking powder
4 tb Unsalted butter
1 lg Egg
3 lb Ripe peaches
1/2 c Sugar
1/2 c Sour cream
1/3 c Sugar
3 lg Eggs
1 pn Nutmeg
1/2 c Blanched, sliced almonds
Confectioners' sugar


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.
Serving Size 6

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