peach and raspberry tart

By • March 8, 2011 • 0 Comments

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Author Notes: I created this recipe for a local recipe contest which I won. Best made with fresh peaches but it can be made with frozen. margie west

Serves 8

tart crust

  • 1 1/4 cup flour
  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons sour cream
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon salt
  1. Preheat oven to 375 degrees
  2. Place flour, butter, sour cream, salt and grated lemor rind into a food processor. Pulse until ingredients form a ball.
  3. Pat the crust into an ungreased 10" tart pan with a removable bottom.
  4. Bake 15 minutes or until set but not brown. Let cool.

Tart Filling

  • 6 peaches, peeled and thinly sliced or frozen slices, defrosted
  • 1/4 cup raspberries
  • 3 egg yolks
  • 3/4 cups sour cream
  • 3/4 cups sugar
  • 1/4 cup flour
  • 1/2 cup peach preserves
  • 1/2 - 1 tablespoon frozen orange juice concentrate
  • 1 - 2 sprig Mint, for garnish
  1. Lower oven temperature to 350 degrees.
  2. Arrange peaches onto cooled crust making sure to overlap. Randomly place raspberries on top of peaches.
  3. Combine egg yolks, sour cream, sugar and flour and beat until smooth. Pour over peaches and raspberries.
  4. Place tart on baking sheet and bake for 45 - 50 minutes or until custard is set. Cool on wire rack.
  5. To make glaze, combine preserves and orange juice in a blender and pulse until smooth. Brush on warm tart.
  6. Garnish with fresh mint sprigs.
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