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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From Chef Wan’s Sweet Treat cook book…Feel free to use any kind of canned fruit in the filling. It was really great. Ingredients:
crust |
1 cup butter, softened |
1 cup + 2 tbsp castor sugar |
3 eggs |
4 1/2 cups flour |
method |
cream butter and sugar together until smooth. add eggs one at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling in the tart pan. |
filling |
2 (8 oz packages) cream cheese, softened |
1/2 cup castor sugar |
2 eggs |
2 tbsp flour |
zest and juice of 1 lemon |
1/2 cup sour cream |
1 can peaches, drained |
egg yolk to glaze |
powder sugar for dusting |
Directions:
1. Method:
2. Roll out half of the dough to line a greased 22cm pie pan. Blind bake at 350F for 20 minutes.
3. Beat cream cheese until softened, add sugar and stir in the remaining ingredients except glaze and powder sugar. Arrange peaches in the prepared pastry crust and pour the cheese mixture over them. Roll out the remaining chilled pastry to top the pie, pinching the edges to seal. Make several holes on the top with a fork. Glaze with beaten egg yolk.
4. If desired, make 8 rounded 2 inch circles with the rest of the dough using a cookie cutter and draw a line using a sharp knife to make the shape of a peach on each circle. Transfer to the top of the pie and glaze with egg yolks.
5. Bake at 375F for 30 to 35 minutes or until golden. Dust with powder sugar when cooled.
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