Ingredients for Best Peach Tart Paula Deen
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- Sour Cream
- 6-8 ripe peaches, peeled, pitted, and sliced
- Egg Yolks
- 1/2 cup granulated sugar
- Peach Preserves
- Frozen Orange Juice Concentrate
How to Make Best Peach Tart Paula Deen
- Preheat oven to 375°F (190°C).
- Prepare the crust: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom.
- Trim and crimp the edges of the dough.
- Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden.
- Meanwhile, prepare the peach filling: In a bowl, gently toss the sliced peaches with sugar, cornstarch, lemon juice, and cinnamon.
- Pour the peach filling into the pre-baked tart shell.
- Bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
- Let cool completely on a wire rack before serving. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
189g
Fat
74g
Carbs
26g
