From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.

  • 1-1/4 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 2 tablespoons sour cream


  • 3 large egg yolks
  • 1/3 cup sour cream
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1-1/2 pounds fresh ripe peaches, peeled, pitted and thickly sliced

    Combine flour, salt and butter until crumbly.  Add sour cream and blend until mixture forms a ball.  Gather dough together and shape into a flat disc.  Place in a 9-inch tart or springform pan.  Press dough onto bottom and sides of the pan evenly.  Bake in the center of a 425-degree oven for 18 to 20 minutes until lightly browned.  Remove from oven and cool for 15 minutes.  Reduce oven temperature to 350 degrees.

    For filling:
    Combine egg yolks, sour cream, sugar, flour and salt.  Pour 1/2 cup of mixture over baked crust.  Top with sliced peaches in concentric circles.  Pour remaining custard mixture evenly over peaches.  Bake in a 350-degree oven for 50 to 60 minutes or until custard is set and top is lightly browned.  Allow to cool for 10 minutes before removing sides of pan.  Serve warm or at room temperature (refrigerate if not serving immediately).

    SERVES: 10 - 12

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