Luigi's Peach Tart

Serves: 6 servings

1. Make crust Preheat the oven to 375 degrees F.

1 1/4 cups (179 grams) all-purpose flour

1/2 cup (1 stick) butter, room temperature

2 tablespoons (28 grams) sour cream

Place the flour, butter, and sour cream in a 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 ungreased10-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.

2. Make filling

About 6 medium peaches, peeled, pitted, and sliced If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.

3 large egg yolks

3/4 cup (168 grams) sour cream

3/4 cup (149 grams) sugar

1/4 cup (37 grams) all-purpose flour

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 about1 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.

3. Make glaze

1/2 cup peach preserves or jelly

1 tablespoon frozen orange juice concentrate

Combine the preserves or jelly and orange juice.

Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled.

mint Garnish with fresh mint.