Peach Tart from Paula Deen

Crust:
1 1/4 cups all purpose flour
1/2 cup butter, room temp
2 tbsp sour cream

Filling:
6 medium peaches, peeled, pitted and sliced
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all purpose flour

Glaze:
1/2 cup peach preserves or jelly
1 tbsp frozen orange juice concentrate

Pre heat oven to 375 F

• To make the crust, place the flour, butter, and sour cream in food processor and pulse to combine.
• 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 a removable bottom and 1/2-inch sides, or a round au gratin dish.
• Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

• To make the filling, if using fresh peaches, peel and thickly slice the peaches adding a little lemon juice to keep them looking bright.
• Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until it's completely covered.
• Overfill the crust, as peaches will draw up during cooking.
• Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.
• Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.
• Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
• To make the glaze, combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.