Peachy

All right. So I guess it's inevitable that I'll always be behind schedule on either baking or blogging.

Anyway, this pie was for Monday, August 8th. It's a Peach Cream Tart.

The crust is a sweet pastry, flavored with sour cream. I think it was a nice touch, but the sour cream made it a bit stickier than a normal crust, so it clumped up and made it tougher to press into the tart pan. The sides of the crust ended up a bit thicker than the bottom.

1 1/4 cups flour
1 stick butter
2 tablespoons sour cream

I made this one just like the normal pie crusts, substituting the sour cream for the water step. So cube up the butter and freeze it for about fifteen minutes. Pulse it into the flour in three additions, then add the sour cream and pulse a few times until incorporated. Then press the clumps into the tart pan, starting on the sides. Chill for half an hour, and preheat the oven to 375F. Then bake for fifteen minutes and reduce the oven to 350F.

6 peaches, peeled and sliced thin
1 tablespoon lemon juice
3 egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup flour

While you're slicing the peaches, toss them in the lemon juice to prevent them from browning. Then arrange the slices in overlapping circles in the crust. They might stack up higher than the crust in places, but they'll cook down a little so don't fret.
Mix the other stuff in a separate bowl until smooth, then pour over the peaches. Pour extremely slowly. It's pretty viscous and the cracks between the peaches are pretty small. If you have to, pour some in and just let it settle down for a few minutes before adding more. Once you get it all in there, pop the pie into the oven for an hour or so. It may be difficult to tell if the custard is set, with all those peaches in there. Mine hadn't set entirely when I took it out, but I didn't know it until I sliced the pie. Still delicious, though!