Peach and sour cream tart

 
                         PEACH AND SOUR CREAM TART
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies                             Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SWEET PASTRY DOUGH-----
    1       c            Flour
      1/4   c            Sugar
    1       pn           Salt
      1/4   ts           Baking powder
    4       tb           Unsalted butter
    1       lg           Egg
                         -----POACHED PEACHES-----
    3       lb           Ripe peaches
      1/2   c            Sugar
                         -----SOUR CREAM FILLING-----
      1/2   c            Sour cream
      1/3   c            Sugar
    3       lg           Eggs
    1       pn           Nutmeg
      1/2   c            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.
  
 
 
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