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.
- 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.