Peach Cream Tart

I have made this tart several times before, and had forgot about it really, I made it over a year ago, only I used apples and loved it just as much. It is kind of like a cobbler in tart form. You have the crunch from the crust, a bite of fruit and the creamy, soft filling. And, don't worry about having fresh fruit, I used canned peaches and worked out fine!

Peach Cream Tart
Crust:
1 1/4 Cups all-purpose flour
1/2 Cup (1 stick)butter, softened
2 Tbsp sour cream

Filling:
About 3 medium peaches, peeled and sliced thickly--or just a can of peaches
3 large egg yolks
3/4 Cup sour cream
3/4 Cup sugar
1/4 Cup all-purpose flour

Glaze:
1/2 Cup peach jelly, warmed

Preheat oven to 350 degrees.

To make the crust, place the flour, butter and sour cream in 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 ungreased 10-inch tart pan with a removable bottom and 1/2 inch sides. Bake for about 15 minutes, until the crust is set but not browned. Let cool while preparing the filling.

To make filling, arrange the peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as the peaches will draw up during baking. Combine the 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 about 1 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. Spread the peach jelly with a pastry brush over the top of the tart.