Join our community of Solution Seekers!

Peach and Sour Cream Tart

Peach and Sour Cream Tart
five_whole_stars
Click a Star to Rate This Recipe
Serves 8 to 10| Hands-On Time: | Total Time:

Ingredients

Directions

  1. On a floured surface, roll the dough into a 12-inch circle. Gently drape the dough on top of a rolling pin, lift it up, place it over a 10-inch round tart pan with a removable bottom , and unroll. Press the dough into place. Run the rolling pin over the top of the pan to trim excess dough. Prick the dough several times with a fork. Refrigerate for at least 30 minutes.
  2. Place oven rack in upper third of oven and heat to 400°F. Place a baking sheet in oven. Line the crust with parchment paper or foil, fitting it up the sides of the pan. Fill with pie weights or dried beans and bake for 15 to 18 minutes. Remove the weights and paper. Return the tart crust to oven and bake for 5 minutes more. Transfer pan to a rack to cool.
  3. Place the peaches in a medium bowl, drizzle with the honey, and toss. In a bowl, combine the sour cream and sugar. Spread the mixture over the cooled crust. Arrange the peaches, rounded-side down, on top. Sprinkle with the almonds. Bake for 45 minutes or until the cream is set, the almonds are golden, and the peaches are tender.
  4. Cool on a rack for 20 minutes. Serve warm or cold.
By July, 2005

Nutritional Information

  • Per Serving
  • Calories 228.94Calories From Fat 63%
  • Calcium 68.02mg
  • Carbohydrate 19.82g
  • Cholesterol 22.18mg
  • Fat 15.98g
  • Fiber 1.11g
  • Iron 0.55mg
  • Protein 2.99mg
  • Sat Fat 7.33g
  • Sodium 117.73mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave with a jar of honey
To heat the honey, either warm the required amount in a microwave on high heat for 10 seconds or place the open bottle in hot water for 2 to 5 minutes.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.