Sour Cream Custard Tart With Peaches Apricots Or Nectarines Recipes

Steps:

• Preheat oven to 425°F.
• On a well-floured surface, roll the prepared pastry dough out to an even circle about 12-inches in diameter. Carefully fold the dough in half and transfer it to a 9-inch pie pan. Unfold the dough and press it gently on to the bottom and sides of the pan - there should be some dough overhanging the edes. Leaving about 1/2-inch overhang, cut off any dough in excess of that. tuck the overhang under and pinch the edges decoratively to make a fluted edge - or simply press the edge with a fork if you prefer.
• In a large bowl, beat the eggs slightly, then whisk in the sugar, sour cream, flour and cinnamon, Add the prepared peaches and nectarines (There should be about 5 cups prepared fruit) and stir to combine. Spoon into the pastry-lined pan and bake for 15 minutes. Then reduce the heat to 375F and continue baking for 30-45 minutes or until the fruit is tender and kjnife inserted in the center comes out clean.
• Let cool, slice and serve. Refrigerate any leftovers.

Steps:

• Making the custard.
• Preheat the oven to 350 degrees[F].
• Adjust rack to upper third of oven and place a heavy baking sheet on the rack.
• Place all custard ingredients in a food processor or blender.
• Process until well combined.
• (To mix by hand: In a large bowl, whisk together the egg with the orange zest, orange liqueur, and orange juice. Mix in sour cream, sugar, and sifted flour until the mixture is well blended. Break up any lumps of flour with your fingers.) The custard can be made up to three days in advance and refrigerated.
• Arranging the Fruit.
• For peaches or nectarine: Do not peel.
• Cut the fruit into sixths.
• Starting at the outside edge of the tart, lay slices on their sides, touching each other, in two concentric circles on the bottom of the baked tart shell.
• Arrange the few remaining pieces, skin side up, in the center to fill in the gaps.
• For apricots: Do not peel.
• Cut the apricots into fourths.
• Arrange the slices in their sides, nestled together, in three concentric circles on the bottom of the baked tart shell.
• Place 2 or 3 slices in the center to fill in the gaps.
• Filling and baking the tart: Place the custard mixture in a heatproof bowl and stir it over gently simmering water until it is just warm to the touch.
• Pour approximately 2 cups of sour cream custard mixture into the tart shell.
• The tops of the fruit slices will be poking up through the custard.
• Place the tart in the oven on the heated baking sheet and bake for 40-45 minutes.
• During baking, the custard will set from the outside edge toward the center of the tart.
• Watch carefully during the last 8 minutes or so of baking, jiggling the baking sheet occasionally, so that you can remove the tart from the oven as soon as the custard has set.
• (Fruit with a high water content may give off a lot of juice when cooked, which will make the center part of the tart appear very loose. Don't think that it means that the custard hasn't set; these juices will be absorbed back into the tart as it) Cool completely.
• Slip a cardboard round underneath and remove the flan ring.
• Serve at room temperature, with Vanilla Sauce flavored with orange liqueur, or Apricot Sauce.

Steps:

• Crust
• Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
• Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
• Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
• Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
• Filling and assembly
• Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
• Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
• Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
• Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.