6/17/2023 0 Comments Paula deen peach tartOverfill the crust, as the peaches will shrink during cooking. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. If using fresh peaches, peel and thickly slice the peaches. Bake for about 15 minutes, until the crust is set but not browned. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart plan with a removable bottom and 1/2 inch sides. Please the flour, butter and sour cream in a food processor and pulse to combine.I'm delighted to have inherited this recipe, so to both Paula Deen and the previous Zaar owner: Thanks for an excellent recipe !!! Taste was excellent and guests devoured it. what I DID mess up was using a larger can of peaches (non-metric sizes of canned fruit don't translate perfectly into metric ones), so I thought that the extra wouldn't matter much, mine was swimming rather a lot in the juice at the bottom and next time I will use all the peaches but only half or 3/4 of the juice from my metric sized can. NOTE: This is an adopted (late in 2006) recipe and there was already some discussion about the amount of butter necessary in reviews made previous to my inheriting this recipe: Now that I have made it myself, I can say that for me at least, 60 grams (1/4 cup) of butter was fine, (by all means use a little less if you prefer) and my dumplings didn't turn out doughy at all. Simply follow the instructions for the fresh peach slices. An almost equally good product is frozen peach slices. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. It's so easy to make you won't believe it! COOKS NOTES: If they are available by all means use fresh peaches. This delicious cobbler can be found on their dessert trays at both lunch and dinnertime. It was an instant hit on the first day Paula Deen offered this dessert at The Lady & Sons, and remains so today.
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