Peach-pecan tarts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BUTTER CRUST | ||
| 1 | cup | Plus 2 T flour |
| 2 | tablespoons | Finely chopped pecans |
| ½ | cup | Butter |
| 2 | tablespoons | Sour cream |
| FILLING | ||
| ¾ | cup | Sugar |
| ¼ | cup | Flour |
| ⅓ | cup | Sour cream |
| 3 | Egg yolks | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Plus 2 T finely chopped pecans, divided |
| 8 | Peach halves -- | |
| Drained/sliced | ||
| ¼ | cup | Apricot jam |
Directions
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.
Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 From: Marjorie Scofield Date: 06-24-95 (03:26) (159) Fido: Cooking