Okay, so this isn’t a Vietnamese dish.  But there are so many lovely peaches at the markets now that I can’t help but whip up a yummy peach tart. Plus it’s a hit with the entire commune–young and younger!

Several years ago I got this recipe from my mother-in-law and have been using it as my go-to potluck dessert.  Everyone always ooohs and ahhhs over this but it really is very easy to make. When fresh peaches aren’t in season I use the jarred variety (even available at your local Trader Joe’s) and cut the sugar to 2/3 cup.  But really, fresh peaches are the way to go.

Crust:
1 1/4 cup flour
1/4 teaspoon salt
1 stick unsalted butter, cut into small pieces
2 tablespoons sour cream
(Note: You will need a fluted tart pan with removable bottom, or a springform pan also works.)

Filling:
3 ripe peaches, peeled and sliced into 8 pieces each
3 large egg yolks
1/3 cup sour cream
1 cup sugar
1/4 cup flour
1/4 teaspoon salt

Crust: Heat oven to 375 F.  In a food processor, quickly blend flour, salt, butter and sour cream until dough begins to form into a ball.  Remove dough from the processor, wrap in plastic and refrigerate for 15 minutes.  Once dough has rested, remove from wrapping and using your palm and fingers, press the dough firmly into the fluted pan (all the way up the sides too), being careful not to leave any gaps or cracks.  This dough is pretty forgiving, so if you make a hole, just patch it by pressing the dough together.  Line top of dough with some foil and place pie weights atop–you can also use dry beans or rice.  Bake crust at 375 F on the middle rack for about 20 minutes or until edges start to turn golden, removing foil and pie weights after about 15 minutes.  Set aside and allow to cool completely.

Note: With a removable bottom pan, it is often easier to bake with a cookie sheet underneath to facilitate ease of getting it into and out of the oven.

Filling: Lower oven to 350 F.  In a mixing bowl, combine egg yolks, sugar, sour cream, flour and salt.  Whisk until just blended.  Arrange peaches on the crust in any pattern you like.  Pour custard filling over peaches, making sure to not overflow the edges–overflows will harden/burn during baking and make it difficult to remove the tart from the pan.  Bake at 350 F for 40 minutes.  Tart is done when top is golden and the custard is set in the middle–give the pan a gentle shake to check.  Cool on a rack before serving.  It’s even better with Christina’s Fresh Rose ice cream.