![]() Next time I will try to parbake, just to see if there's a difference, but it still turned out pretty decent. Just added everything in there, then baked it on the bottom rack at 350 for about an hour. I was also in a hurry, so didn't parbake the crust. The custard didn't seem like it will all fit, but I scooted the peaches around with my fingers, working it around everything pretty evenly. (I used my own pie crust recipe I always have some on hand in the freezer.) Six peaches is a little vague as far as volume goes, so I went with five cups of slices to be safe. I haven't actually cut into it yet, but by all accounts, I do believe I'll LOVE this one! I'm making a fried chicken dinner tomorrow night for an elderly friend (by request), and thought this would be the perfect treat to end with, especially since peaches are in season. Serve the tart warm, at room temperature, or chilled. Spread with a pastry brush over the top of the warm tart. Combine the preserves or jelly and orange juice.When cool, remove the side wall of the pan. Transfer the tart pan to a wire rack to cool. Cover with an aluminum foil tent if the crust gets too dark. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth.Overfill the crust, as the peaches will shrink during cooking. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. If using fresh peaches, peel and thickly slice the peaches.Bake for about 15 minutes, until the crust is set but not browned. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart plan with a removable bottom and 1/2 inch sides. ![]() Please the flour, butter and sour cream in a food processor and pulse to combine.
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