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.
Yields
6 Servings