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Peach Cream Tart

Peach Cream Tart

Time Involved
< 75 min
# of Ingredients
7
Skill Level
Basic
Serves
6
Ingredients
Tenderflake® Frozen Pie Shell
2 ½ cups (625mL) 
Peeled and sliced peaches
Egg yolks, beaten
¾ cup (175mL) 
Sour cream
¾ cup (175mL) 
Sugar
¼ cup (50mL) 
Flour
 
Whipped cream


Directions
PREHEAT oven to 400˚F (200˚C) and prepare pie shell according to package directions for a baked pie shell. Remove from oven and set aside to cool.

LOWER oven temperature to 350˚F (180˚C). Arrange the peach slices in overlapping circles in the baked pie crust.

COMBINE egg yolks, sour cream, sugar and flour in a medium bowl and beat until smooth. Pour mixture over the peaches.

PLACE pie on baking sheet and bake for 45 to 50 minutes. Remove from oven and cool completely at room temperature.

SERVE with whipped cream.

TIP: Substitute fresh peaches with 2-1/2 cups (625 mL) of well drained canned sliced peaches.



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