Colombians like canned peaches for dessert. The slippery, bright orange halves have been served to me several times after lunch at someone’s house. It is quite a feat to get some into your mouth with the tiny plastic spoon you have been offered.
Peeling and slicing the fresh fruit is more to my taste in terms of presentation. So, a shallow tart was this weekend’s craft.
1 Pie / Tart Crust: rolled, scored and baked for about 10 minutes.
Arrange the peeled and sliced peaches in the crust.
In a separate bowl, combine 3 egg yolks, 3/4 cup sour cream, 1/4 cup brown sugar and 1/4 cup all-purpose flour. Pour this evenly over the peaches. Place the dish in an oven set to 350*F. Allow it to bake for 45-50 minutes (until the custard sets and the fruit is tender).
Meanwhile, add a little bit of water or juice to 1/2 cup of jelly to make it spread more easily. When you have removed the tart from the oven, pour the jelly evenly over the dessert.
(If you don’t plan to eat the dessert within a few hours, it is recommended that you keep it in the refrigerator.)