This recipe is a cinch – you don’t even have to roll the pastry. I love it with peaches, but it works with nectarines too, and I’m going to try it with pears next.
1-1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup butter, cold & cut into pieces
2-3 Tbsp cold water
2 large eggs
2/3 cup brown sugar
1 Tbsp flour
1/2 cup sour cream
1/4 tsp EACH cinnamon and ginger
3 large ripe peaches (or nectarines)
icing sugar (for sprinkling on top)
Lightly grease a flan pan (one with a bottom that comes out so you can de-mold the tart once it’s cooked.) Place the 1-1/4 cups flour and sugar in a mixing bowl and stir to combine. Add the butter and mix with a pastry blender or at slow speed in a stand mixer, until the butter is evenly distributed. Add the water gradually and mix just till you have a ball. (You may not need all 3 tbsp.) Transfer dough mixture to your pan, being sure to spread it out to minimize handling, and with floured hands press it into bottom and sides of the pan. Refrigerate crust at least 30 minutes, (It can sit overnight.)
Bake tart shell blind at 375F /190C for 5 minutes (no filling – put rice or dried beans in the shell to keep it from bubbling up – then remove before adding filling :))
Meanwhile, prepare filling by mixing eggs just until whites and yolks are combined, then adding in sugar and sour cream. Mix until smooth, then stir in spices.
Cut peaches into 1/2 inch or 1 cm wedges. Spoon the tart filling into the shell, and arrange peach wedges in a spiral, starting from the centre.
Bake the tart on the lower oven rack at 375F/190C for 50-60 minutes, or until filling is set and pastry is golden. Cool tart to room temperature, then de-mold and dust with icing sugar.
Serve with Earl Grey tea, or Icewine.