BUTTER CRUST
1 c Plus 2 T flour
2 tb Finely chopped pecans
1/2 c Butter
2 tb Sour cream
FILLING
3/4 c Sugar
1/4 c Flour
1/3 c Sour cream
3 Egg yolks
1 ts Vanilla
1/2 c Plus 2 T finely chopped
-pecans, divided
8 Peach halves —
Drained/sliced
1/4 c Apricot jam
To prepare Crust: Combine flour and pecans in a medium bowl. Cut in
butter with a pastry blender or two forks until mixture is uniformly
coarse. Add sour cream, stirring until dry ingredients are moistened
and dough forms a ball. Press dough in bottom and sides of four
4-inch tart pans. Prick bottom of pastry with a fork. Bake at 375~
for 10 minutes; remove from oven and prick bottom again with a fork.
Return to oven; bake 10 minutes to set pastry. Cool to room
temperature.
To prepare Filling: Combine sugar, flour, sour cream, egg yolks and
vanilla in a medium bowl; beat with an electric mixer until blended.
Stir in 2 tablespoons chopped pecans. Divide filling evenly between
tarts, pouring into baked tart shells. Bake at 350~ for 20 minutes or
until filling is set. Cool. Using the equivalent of 2 peach halves
for each tart, arrange peach slices in an overlapping, circular
pattern on top of filling in tart shells. Press apricot jam through a
sieve to puree. Glaze tarts with jam. Sprinkle 2 tablespoons chopped
pecans around edge of tart. Yield: 4 tarts.
Yields
4 servings
