Rustic Peach Tart

Crust (from epicurious)

• 1 2/3 cups all purpose flour
• 2 tablespoons sugar
• 1 teaspoon grated orange peel
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 9 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons (or more) ice water
• 1 1/2 teaspoons apple cider vinegar

Filling (based on Paula Deen recipe)

• 2 egg yolks
• 1/2 cup sour cream
• 1/2 cup sugar

Glaze (based on Paula Deen recipe)

• drizzle of honey
• squeeze of orange juice
• some canned peach juice
• a few tablespoons of sugar

Blend first 5 ingredients in processor. Using on/off turns, cut in butter until coarse meal forms. Add 3 tablespoons ice water and vinegar; using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball. Flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.

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Allow the rested dough to come back to room temperature and roll thinly using plenty of flour. Trim the rough edges to make a circular shape. Blanch the peaches by dunking in boiling water for 30 seconds and transfer to ice water. After a minute, the skins should come right off. Remove the pits and cut them into slices. Layer inside the dough, leaving room to fold the edges.

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To make the glaze, whisk together honey, sugar,  a splash of orange juice (fresh or in carton), and sugar.

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Whisk together the egg yolks, the sugar, and the sour cream. Drizzle over the tart. Brush the crust with cream and dust the whole tart with sugar. Heat in a 350° oven for about 2o minutes on a foiled baking sheet with non-stick cooking spray. For the last five, drizzle the top with the glaze or apply with a pastry brush. Remove from the oven when the crust is golden brown and crispy, not doughy.

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