Peach And Sour Cream Tart

Only the truly faithful friend cares enough about you or me to undertake the often thankless task of pointing out where we are wrong. None of us enjoys being confronted with our faults or sins or mistakes, so we often make it difficult for our friends to do so. As a result, most of us are more concerned about speaking agreeableness to each other than about speaking the truth. This is not loyalty. Loyalty speaks the truth in faithfulness, but it also speaks it in love. Loyalty says, “I care enough about you that I will not allow you to continue unchecked in your wrong action or sinful attitude that will ultimately be harmful to you” (Proverbs 27:6).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Desserts, Fruits, Pies	6	Servings

INGREDIENTS

1	c	Flour
1/4	c	Sugar
1	pn	Salt
1/4	t	Baking powder
4	T	Unsalted butter
1		Egg
3	lb	Ripe peaches
1/2	c	Sugar
1/2	c	Sour cream
1/3	c	Sugar
3		Eggs
1	pn	Nutmeg
1/2	c	Blanched, sliced almonds
		Confectioners' sugar
		for finishing

INSTRUCTIONS

FOR THE DOUGH: COMBINE DRY INGREDIENTS in bowl of food processor and
pulse several times to mix. Cut butter into 8 pieces and distribute
evenly over dry ingredients in work bowl. Pulse until very finely
powdered. Add egg and continue to pulse until dough forms a ball that
revolves on blade. Remove dough, press into a disk, wrap and chill.  TO
POACH THE PEACHES: CUT A CROSS IN THE BLOSSOM end of each peach and
immerse in boiling water about 30 seconds. Remove peaches to a bowl  of
ice water and slip off skins after they cool. Cut each peach into
eight wedges, cutting them away from the pit as they are removed.
Arrange slices in a wide, shallow non-reactive pan in one layer and
sprinkle with sugar. Cover and place over low heat and bring to a
simmer. Remove from heat. Cool. Drain peaches gently by lifting them
from the juices with a slotted spoon to a plate or other non-reactive
surface. Reserve the juices for another use.  SOUR CREAM FILLING:
PREHEAT THE OVEN TO 350F and set a rack in the  lower third. Roll the
pastry dough on a floured surface and line a  10-inch tart pan with it.
Arrange the peach wedges on their sides in  a concentric pattern. Whisk
the filling ingredients together, strain  and skim foam from top. Pour
filling over peaches and sprinkle evenly  with the sliced almonds. Bake
the tart about 40 minutes, until the  crust is baked through and the
filling has set. Cool on a rack.  Unmold, and serve at room
temperature. Dust with the confectioners'  sugar immediately before
serving. Store leftovers refrigerated.  NICK MALGIERI - PRODIGY GUEST
CHEFS COOKBOOK  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 528 Calories From Fat: 189 Total Fat: 21.8g Cholesterol: 154.3mg Sodium: 135.6mg Potassium: 609.1mg Carbohydrates: 76.8g Fiber: 5.2g Sugar: 56.5g Protein: 11.5g