Peach Tart

Ok, so I was asked to bring dessert to a dinner at a friend's house. I wanted to do something that was spring/summer-y since the weather has been pretty nice lately. I've made this tart recipe several times, and I LOVE it. It's not that difficult, but it tastes pretty amazing. I got this recipe from Paula Deen, while I was watching Food Network one day. Of course, knowing it's a recipe from Paula Deen, it is no secret that it's not going to be diet friendly, so I apologize (Ok, not really...I know my blog does not have "diet" written anywhere near it). But, if you want to splurge a little bit, this is a great way to do that. So yummy. As always, I have adapted the recipe just slightly. Paula uses a glaze on hers, and I do not. She uses a tart pan, and I use either a pie pan or a cake pan, but the essence of the recipe is just about the same. So...Away we go.

Ingredients:
For crust-
-1 1/4 cups all-purpose flour
-1/2 cup (1 stick) butter, room temperature
-2 tablespoons sour cream

For Filling-
-About 6 medium peaches, peeled, pitted, and sliced (I used frozen peaches, two 10 oz bags)
-3 large egg yolks
-3/4 cup sour cream
-3/4 cup sugar
-1/4 cup all-purpose flour

Directions:
For Crust-
Preheat the oven to 375.

Place the flour, butter, and sour cream in a food processor and pulse to combine. You might have to scoop off the sides a few times while it's mixing. When the dough has formed a ball (or, in other words, when it's all stuck together on one side of the food processor but it's all mixed together), pat with lightly floured hands into the bottom and sides of an ungreased pie pan or round cake pan. It doesn't need to be greased because there is so much butter in this dough it ain't gonna stick to anything...except maybe your hips. But we won't think about that. :) Make sure the crust goes up about 1.5 inches up the side of the pan, but not all the way to the top. You want the filling and crust to be about level, not have excess crust sticking up at the top. Bake for about 15 minutes, until the crust is set but not browned. It shouldn't be raw, but it shouldn't be "done" either. Let it cool while preparing the filling.

For Filling-
Reduce oven temperature to 350.

If you use fresh peaches, peel and thickly slice the peaches. If using frozen, make sure they're thawed out and not overly "wet" from thawing. Arrange them in overlapping circles on top of the crust, until it's completely covered. "Patch" the holes in the peaches. In other words, make sure every inch of crust is covered with peaches. If there's a gap between two slices, stick another slice in there somehow. You want to do this because as the peaches cook, they shrink a little bit, and you don't want a half filled peach tart.

Combine the egg yolks, sour cream, sugar, and flour in a mixing bowl, and beat until smooth. Pour this mixture over the peaches. It's going to fill up every little crevice of that tart shell, so don't worry if it looks like it will overflow a tiny bit. Place the pie/cake pan in the oven and bake for about 1 hour, until the custard (the filling) sets and is pale golden in color. You don't want it to be brown, really, just golden. If the crust starts to get too dark, put some aluminum foil over it to keep it from browning anymore. Let the pan cool on a wire rack.
This is wonderful served by itself, or with ice cream. It's also amazing warm, so if you heat it up just slightly before serving...you won't regret it. This is seriously one of my favorite desserts. Mmm. Ok, I'll stop drooling now and let you get to making this amazingness. Enjoy!