Peach Cream Tart

Crust:
1 1/4 c flour
1/2 c (1 stick) butter~ softened
2 T sour cream

Filling:
5 1/2 c fresh peaches, peeled and sliced (or 44 oz canned no sugar added peaches~ drained)
3 egg yolks
3/4 c sour cream
3/4 c sugar
1/4 c flour

Glaze:
1/4 c plum or apple jelly~ warmed
1 T frozen lemonade concentrate


Preheat oven to 375.

To make crust, place flour, butter, and sour cream in food processor and pulse to combine. When formed in a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom. Bake 15 minutes, until crust is set but not browned. Cool while preparing filling.

Lower oven to 350.

To make filling, arrange peachs in overlapping circles on top of crust, until completely covered. Combine egg yolks, sour cream, sugar, and flour; beat until smooth. Pour over peaches.

Place tart pan on a baking sheet and bake for 1 hour, until custard is set and pale golden in color. Transfer tart pan to wire rack to cool.

To make glaze, combine jelly and lemonade concentrate. Spread with pastry brush over top of warm tart. When tart has cooled, remove side wall of pan.

Serve warm, at room temperature, or chilled.