Sunday, 2 September 2007

Lunch At Mum's

Our whole family met up for lunch today. I wanted to make something special that was not heavy like cake. Decided on Banoffee pie and Peach cream tart. They are both light and great to eat after lunch.

Im posting the recipe for Peach cream tart. The crust is perfect even after refrigerating over night. Many tart recipes if kept in the fridge are mostly soggy. Serving suggestions...creme anglais is great with the tart.


For the crust
1 1/4 cups
purpose flour
1/2 cup
butter, softened
sour cream

For the filling
About 6
medium peaches, peeled and sliced, or one 28-ounce can and one 16-ounce can sliced peaches in light syrup, well drained
3 large
egg yolks
3/4 cup
sour cream
3/4 cup
1/4 cup
all-purpose flour

For the glaze
1/2 cup
peach preserves or jelly
1 tablespoon
frozen lemonade concentrate

Make the crust 1. Preheat the oven to 375°F (190°C).
2. Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish
3. Bake for about 15 minutes, until the crust is set but not browned.
4. Let cool while preparing the filling. Lower the oven temperature to 350°F (175°C).
Make the filling1. If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until its completely covered. Overfill the crust, as peaches will draw up during cooking.
2. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.

3. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
Make the glaze1. Combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart.
2. Serve the tart warm, at room temperature, or chilled.( ice cream)

1 comment:

Helen said...

Hello! I absolutely LOVE reading about your fabulous cupcakes and so I've tagged you for a meme! I hope you don't mind. Helen.