Ingredients
- 2 cups of all-purpose flour
- 1/4 + 3/4 cups of sugar
- 1/2 tsp of salt
- 1/4 lb (1 stick) of butter
- 7 large or 10 small peaches, peeled and cut in half
- 2 eggs, beaten
- 1/3 cup of vanilla yogurt
- 2/3 cups of low-fat sour cream
- 1/4 tsp vanilla extract
Directions
- Preheat oven to 400 degrees.
- Combine the flour and salt with 1/4 cup of sugar and mix well. Cut in the butter until the dough achieves a crumbly, dry texture.
- Pour the dough into a large tart tin and press it firmly to the bottom and sides of the tin. Even when pressed this dough will maintain it's dry, crumbly texture - don't worry, the juice from the peaches will help it firm up.
- Place the peeled and halved peaches (cut side up) into the crust and sprinkle with 3/4 cup of sugar and cinamon to taste.
- Bake for 15 minutes while completing step 6, then remove from oven.
- Beat the eggs until well blended but not frothy, and gradually add the vanilla yogurt, sour cream and vanilla extract, stirring well to blend.
- Remove the tart from the oven and gently pour/spoon the custard mixture over top, being sure to fill the hollowed-out centres of each peach half.
- Return the tart to the oven and bake for a further 35 - 40 minutes, or until the custard is set and begins to brown.
- Remove from oven and allow to cool before enjoying.
