Peach-pecan tarts

4 servings

Ingredients

Quantity Ingredient
BUTTER CRUST
1 cup Plus 2 T flour
2 tablespoons Finely chopped pecans
½ cup Butter
2 tablespoons Sour cream
FILLING
¾ cup Sugar
¼ cup Flour
⅓ cup Sour cream
3 Egg yolks
1 teaspoon Vanilla
½ cup Plus 2 T finely chopped pecans, divided
8 Peach halves --
Drained/sliced
¼ 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

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