Peach And Sour Cream Tart

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Peach And Sour Cream Tart

 

Sweet Dough

1 cup flour

1/4 cup sugar

1 pinch salt

1/4 teaspoon baking powder

4 tablespoons unsalted butter

1 large egg

 

Poached Peaches

3 pounds ripe peaches

1/2 cup sugar

 

Sour Cream Filling

1/2 cup sour cream

1/3 cup sugar

3 large eggs

1 pinch nutmeg

1/2 cup blanched, sliced almonds

confectioners' sugar for finishing

 

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 350F 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.