Peach-pecan Tarts Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
BUTTER CRUST,
1 cup: Plus 2 T flour,
2 tbsp: Finely chopped pecans,
1/2 cup: Butter,
2 tbsp: Sour cream,
FILLING,
3/4 cup: Sugar,
1/4 cup: Flour,
1/3 cup: Sour cream,
3: Egg yolks,
1 tsp: Vanilla,
1/2 cup: Plus 2 T finely chopped pecans, divided
8: Peach halves --,
Drained/sliced,
1/4 cup: Apricot jam,
Directions:
To prepare Crust: Combine flour and pecans in a medium bowl. Cut in
butter with a pastry blender or two forks until mixture is uniformly
coarse. Add sour cream, stirring until dry ingredients are moistened
and dough forms a ball. Press dough in bottom and sides of four
4-inch tart pans. Prick bottom of pastry with a fork. Bake at 375~
for 10 minutes; remove from oven and prick bottom again with a fork.
Return to oven; bake 10 minutes to set pastry. Cool to room
temperature.
To prepare Filling: Combine sugar, flour, sour cream, egg yolks and
vanilla in a medium bowl; beat with an electric mixer until blended.
Stir in 2 tablespoons chopped pecans. Divide filling evenly between
tarts, pouring into baked tart shells. Bake at 350~ for 20 minutes or
until filling is set. Cool. Using the equivalent of 2 peach halves
for each tart, arrange peach slices in an overlapping, circular
pattern on top of filling in tart shells. Press apricot jam through a
sieve to puree. Glaze tarts with jam. Sprinkle 2 tablespoons chopped
pecans around edge of tart. Yield: 4 tarts.
Typed for you by Marjorie Scofield 6/23/95
Recipe By : from Harrison Daily Times, June 20, 1995
From: Marjorie Scofield Date: 06-24-95 (03:26) (159)
Fido: Cooking
Source from luhu.jp
butter with a pastry blender or two forks until mixture is uniformly
coarse. Add sour cream, stirring until dry ingredients are moistened
and dough forms a ball. Press dough in bottom and sides of four
4-inch tart pans. Prick bottom of pastry with a fork. Bake at 375~
for 10 minutes; remove from oven and prick bottom again with a fork.
Return to oven; bake 10 minutes to set pastry. Cool to room
temperature.
To prepare Filling: Combine sugar, flour, sour cream, egg yolks and
vanilla in a medium bowl; beat with an electric mixer until blended.
Stir in 2 tablespoons chopped pecans. Divide filling evenly between
tarts, pouring into baked tart shells. Bake at 350~ for 20 minutes or
until filling is set. Cool. Using the equivalent of 2 peach halves
for each tart, arrange peach slices in an overlapping, circular
pattern on top of filling in tart shells. Press apricot jam through a
sieve to puree. Glaze tarts with jam. Sprinkle 2 tablespoons chopped
pecans around edge of tart. Yield: 4 tarts.
Typed for you by Marjorie Scofield 6/23/95
Recipe By : from Harrison Daily Times, June 20, 1995
From: Marjorie Scofield Date: 06-24-95 (03:26) (159)
Fido: Cooking
Source from luhu.jp