FRESH PEACH/MANGO CUSTARD TART

I got this recipe from my girlfriend years ago. We used it to celebrate her birthday since she was not a fan of birthday cake. This is what I make her for almost every birthday now and I have tried variations with it but I always come back to the peach or mango for some reason. It is a wonderful tart any time of the year but especially for those summer luncheons.

8 Servings
Prep: 10 min.
Cook: 70 min.

Ingredients

• Crust:
• 1 2/3 cups flour
• 1/4 teaspoon salt
• 11 tablespoons butter cut into pieces
• 3 tablespoons sour cream
• Custard:
• 1 1/3 cups sugar
• 1/3 cup flour
• 1/4 tsp. salt
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon almond flavoring
• 5 mangoes or peaches or combination thinly sliced (about 6 1/2 cups)

Directions

• Preheat oven to 375
• To prepare the crust, pulse flour, salt and butter in a food processor until crumbly. Add sour cream. Process until it forms a ball. Press the dough into 12-inch tart pan with a removable bottom.
• Bake for 18 minutes, or until lightly browned. Let cool for 15 minutes.

 Reduce oven heat to 350 degrees

• To prepare the custard, mix sugar, flour and salt. In another bowl beat eggs, almond flavoring and sour cream. Add the sugar mixture to the egg mixture and blend well.
• Arrange sliced mangoes or peaches or combination in concentric circles on the baked crust. Gently pour the custard over the plums.
• Bake for 40-50 minutes, or until the custard is set and golden brown.
• Let cool for 10 minutes.
• Set the tart on a glass plate and gently remove the pan ring. Makes 8-12 servings.
• I added a splash of vanilla to the crust and custard mixture. I also added a small pinch of cinnamon to the crust.
  
• I found it took a lot longer to bake then the 50 minutes, so watch and check the tart accordingly. 
• Yield: serves 8