Peach and Sour Cream Tart

Peach and Sour Cream Tart
Photo by Mikkel Vang


  • 4 tablespoons confectioners' sugar
  • 5 ripe medium yellow peaches, quartered
  • 1 16-ounce container sour cream
  • 2 tablespoons thinly sliced almonds
  • Flour for the work surface
  • 1 tablespoon honey, warmed
  • 1 store-bought piecrust (such as Pillsbury)

On a floured surface, roll the dough into a 12-inch circle. Gently drape the dough on top of a rolling pin, lift it up, place it over the tart pan, and unroll. Press the dough into place. Run the rolling pin over the top of the pan to trim excess dough. Prick the dough several times with a fork. ...

View full recipe at My Recipes


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