¾ cup sour cream
6 large peaches, quartered
Sweet pastry
3 egg yolks
¾ cup sugar
¼ cup flour
⅓ cup flour
½ cup sugar
1 tablespoon lemon juice
5 tablespoons butter, cubed
Preheat oven to 205°C. Unroll pie crust; press into a dark coated tart pan. Par bake shell for 10 minutes. Let cool. Lower oven to 175°C.
Mix egg yolks, sour cream, ¾ cup sugar and ¼ cup flour. Pour into bottom of tart shell.
Toss peaches in ⅓ cup flour, ½ cup sugar and lemon juice. Arrange over sour cream mixture in tart.
Place cubes of butter over peaches.
Bake 1 hour 45 minutes.
