Freshly sliced peaches smothered in creamy custard and drizzled with a pungent peach-orange dressing. Dust with icing sugar and serve with a dollop of whipped cream!
|.5||(397 g) Package Tenderflake® Puff Pastry|
|4||(or 5)Medium fresh peaches, peeled, pitted and sliced|
|3||Large egg yolks|
|.75 cup||(175 mL) Sour cream|
|.75 cup||(175 mL) Granulated sugar|
|.25 cup||(60 mL) Flour|
|1 tsp||(5 mL) Vanilla|
|.5 cup||(125 mL) Peach jam|
|1 tbsp||(15 mL) Frozen orange juice concentrate|
PREHEAT oven to 375°F (190°C).
ROLL pastry slightly larger than a 10” (25 cm) tart pan with a removable bottom. Press pastry gently into the bottom and sides of pan. Arrange peach slices in overlapping circles on top of the pastry until it is completely covered.
COMBINE, in a blender, egg yolks, sour cream, sugar, flour and vanilla. Pour mixture over peaches. Place tart pan on a baking sheet and bake in preheated oven for 35-40 minutes or until custard is set and a pale golden colour. If edge of crust starts to get too dark, cover tart loosely with foil. Remove from oven and place on a wire rack.
COMBINE peach jam and orange juice, brush over top of warm tart. When tart is cool, remove side of the pan and serve warm, at room temperature or chilled. Dust with icing sugar prior to serving. Garnish with a dollop of whipped cream if using.
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