I found this recipe in a country church cookbook. The contributor was Bev K. I have made it for my family countless times and it will continue to be one of our summer favorites. I have made mine in a large tart pan with a removable bottom.
Yield: 10" X 15" pan Oven Temp: 350 F.
- 1 cup butter
- 2 farm fresh eggs
- 1 tablespoon Baking Powder
- 1 cup sugar
- 3 cups flour
- 1/2 teaspoon salt
- Mix dry ingredients. Cut in butter. Add beaten eggs. Press into pan.
- for 4 cups of sliced peaches. .mix in 2 teaspoons of tapioca
- Spread a thin layer of Raspberry jam over crust and arrange sliced peaches over jam. Bake for 25 minutes.
Topping:
- 1/2 cup sugar
- 2 egg yolks
- 2 cups sour cream
- 1 teaspoon salt
Mix topping. Pour over partially baked crust. Return to the oven for 10 minutes or until set. Cool. Keep in refrigerator. . .
This recipe will make one large tart and one small one or one 10 X 15 pan.
My family loves a good dollop of whipped cream. . .and or ice cream with it.
That looks very good and the photo is good enough to eat!
ReplyDeleteYummm....that IS a good shot Lovella. Wonderful and I think that might round out a summer dinner planned for my guys this weekend.
ReplyDeleteanything with peaches just makes me happy.....it is a must try. perhaps for our weekend family gathering with our bc company.
ReplyDeleteYour dessert looks so yummy...I'm ready for peach season.
ReplyDeleteI agree with all the rest of you!
ReplyDeleteI have to get one of those removeable bottom tart forms.
It looks and sounds delicious!
ReplyDelete