-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.
NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK
From
Yields
6 Servings
