Pastry to fit 10" tart pan with 1/2" sides

FILLING

6 0r 7 medium peaches peeled, pitted and sliced thick

4 lg. egg yolks

3/4 cup sugar

1 cup sour cream

1/4 cup all-purpose flour 

GLAZE

1/2 cups peach preserves or jelly

1 tea. lemon juice

1 Tbsp. warm water

TO COOK CRUST

Use purchased crust or, if homemade, make with butter.  Place in tart pan and blind bake (fit parchment paper into crust and fill with dried beans.  Bake at 400 degrees  for 10 minutes.Remove parchment and beans and bake five more minutes.) Cool.

TO MAKE FILLING

Arrange peach slices in crust in over-lapping pattern until crust is completely covered. Be generous as peaches will shrink a little in cooking.  Place tart on baking sheet.  Combine egg yolks,  sour cream, sugar and flour and beat until smooth.  Pour the mixture over the peaches. and bake in 350 degree oven until custard sets and the tart is a light golden brown--about 45 minutes.

TO MAKE GLAZE

Mix all ingredients and paint on the warm tart with pastry brush.  Serve warm or chilled