Peach Cream Tart

• 1 14 cups all-purpose flour
• 12 cup butter, softened
• 2 tablespoons sour cream
• 6 medium peaches, peeled and sliced (or 1 28 ounce can plus 1 16 oz can sliced peaches in light syrup, well drained)
• 3 large egg yolks
• 34 cup sour cream
• 34 cup sugar
• 14 cup all-purpose flour
• 12 cup peach preserves
• 1 tablespoon frozen lemonade concentrate

1. Preheat oven to 375.
2. To make crust, place four, butter and sour cream in food processor and pulse to combine.
3. when the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10 inch tart pan with removable bottom.
4. Bake for about 15 minutes, until the crust is set but not browned.
5. Let cool while preparing the filling.
6. Lower the oven temp to 350.
7. To make filling, arrange the fresh or canned peach slices in overlapping circles on top of the crust until completely covered.
8. Overfill the crust as peaches will draw up during cooking.
9. Combine the egg yolks, sour cream, sugar and flour and beat until smooth.
10. Pour over the peaches.
11. Bake fr about 1 hour at 350, until the custard sets and is pale golden in color.
12. Cover with aluminum foil tent if crust gets too dark.
13. Transfer the tart pan to a wire rack to cool.
14. When cool, remove the side wall of the pan.
15. To make glaze, combine the preserves or jelly and lemonade.
16. Spread with a pastry brush over the top of warm tart.

flour, butter, sour cream, peaches, egg yolks, sour cream, sugar, flour, preserves, frozen lemonade concentrate

Taken from www.food.com/recipe/peach-cream-tart-151839 (may not work)