Peach & Sour Cream Tart
Submitted by crismic
Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.
YIELD
6 servingsPREP
40 minCOOK
40 minREADY
110 minThree components make this peach tart worth the two hours it takes: a food-processor sweet pastry that comes together in minutes, fresh peaches gently poached in sugar until just tender, and a sour cream custard that sets around them in the oven.
Poaching the peaches separately is the step that separates this from a standard fruit tart. Low heat, covered, just until a simmer, then off the heat to cool. The peaches stay intact and release their juices without turning to mush, and you lift them out with a slotted spoon so they go into the shell dry rather than flooding the custard.
Arrange the wedges on their sides in a concentric pattern before pouring the filling over. The sliced almonds scattered on top toast as the tart bakes.
Baker’s Tips
- Strain and skim the foam from the custard before pouring so the surface bakes smooth
- Peaches must be ripe. Firm, underripe peaches will not soften properly with this gentle poach
- Serve at room temperature, not cold. The custard firms up in the fridge and loses its silky texture
Ingredients
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 350℉ (180℃) 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.
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