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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
cup unsalted butter, room temperature
tablespoons sour cream
teaspoon grated lemon rind
- Preheat oven to 375 degrees
- Place flour, butter, sour cream, salt and grated lemor rind into a food processor. Pulse until ingredients form a ball.
- Pat the crust into an ungreased 10" tart pan with a removable bottom.
- Bake 15 minutes or until set but not brown. Let cool.
peaches, peeled and thinly sliced or frozen slices, defrosted
cup sour cream
cup peach preserves
1/2 - 1
tablespoons frozen orange juice concentrate
1 - 2
sprigs Mint, for garnish
- Lower oven temperature to 350 degrees.
- Arrange peaches onto cooled crust making sure to overlap. Randomly place raspberries on top of peaches.
- Combine egg yolks, sour cream, sugar and flour and beat until smooth. Pour over peaches and raspberries.
- Place tart on baking sheet and bake for 45 - 50 minutes or until custard is set. Cool on wire rack.
- To make glaze, combine preserves and orange juice in a blender and pulse until smooth. Brush on warm tart.
- Garnish with fresh mint sprigs.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)