This Polish Peach Tart recipe features a sweet, flaky crust topped with fresh peach halves and baked until bubbly. A sprinkle of confectioners' sugar completes this dessert.
View this larger image.
Makes 15 to 20 servings of Polish Peach Tart
View this larger image.
Makes 15 to 20 servings of Polish Peach Tart
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
- Tart Dough:
- 1 cup (2 sticks) butter, cold
- 2 1/2 cups all-purpose flour
- 1 cup confectioners' sugar
- 2 teaspoons baking powder
- 2 large eggs, beaten
- 3 tablespoons sour cream
- .
- Peach Topping:
- 15 large or 20 medium freestone peaches, peeled, pitted and sliced in half
- 2/3 cup confectioners' sugar
Preparation:
- For the tart dough, in a large bowl, cut butter into flour as for pie dough. Add 1 cup confectioners' sugar and baking powder, mixing thoroughly. Add eggs and sour cream and bring dough together. Wrap in plastic and refrigerate 1 hour.
- Heat oven to 350 degrees. Line a jellyroll pan with parchment paper. Roll dough evenly on pan, turning excess dough in to form a thick edge.
- Place peaches cut-side down in even rows on dough. Bake 45-50 minutes or until peaches are bubbly. Remove from oven and dust with 1/3 cup confectioners' sugar.
- Serve immediately by cutting into 2-peach servings or cool and dust with remaining 1/3 cup confectioners' sugar at time of service.
