Fruit-Pecan Tart

A nice tart that can be adapted to different fruit you have on hand.
Peach-Pecan Tart
Butter Crust
1 cup plus 2 Tb. flour
2 Tb finely chopped pecans
1/2 cup butter
2 Tb. sour cream

Filling
3/4 cup sugar
1/2 cup flour
1/3 cup sour cream
3 egg yolks
1 tsp. vanilla
1/2 cup plus 2 Tb. finely chopped pecans
8 peach halves, drained and sliced
1/4 cup apricot jam

For butter crust--combine flour and pecans. Cut in butter. Add sour cream and stir. Press into tart pan. Bake at 375° for 10 minutes. Remove and reform if necessary. Return to oven, bake 10 minutes until pastry is set. Cool to room temperature. 

For filling--combine sugar, flour, sour cream, egg yolks, and vanilla. Beat with mixer. Stir in 2 Tb. chopped pecans. Pour into tart shell. Bake at 350° for 20 minutes, until set. Top with peaches, then glaze with warmed apricot jam. Sprinkle 1/2 cup pecans on top.
Eliza's Note: To make this as a fruit tart, do not put the nuts into the filling and do not put the nuts on top. Instead, just make the filling. When it is done, arrange the fruit on top and then drizzle warmed jam over it. The tart in the photo has blackberries and blueberries with blackberry jelly drizzled on top. It could be made with raspberries, strawberries, or other fruit, with a jam that would complement the berries.

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