Sour Cream Peach Tart with Cinnamon Graham Crust
evenly on bottom and 1 inch up sides of greased 10 inch springform pan. Bake
crust at 350 for 8 minutes. Carefully (not to burn your fingers) spread apricot
jam evenly over the crust. Place peach slices decoratively on top. Beat together
sour cream, egg, sugar and vanilla until blended and pour mixture over peaches.
Return to oven and continue baking at 350 for about 35 minutes or until top is
lightly browned. Serve 8 to 10
This tart is delicious served warm or at room temperature.
Source: Renny Darling