Photo due: April 17, 2011
Peach Custard Tart

Pastry to line a 9” spring-form pan
12 peaches, peeled and stoned (canned will do)
1 ½ cups non-fat organic yogurt (If you wish a richer custard, use sour cream.)
2 eggs
Zest and juice of one lemon
1 teaspoon vanilla extract
1 cup white sugar
1 tablespoons each flour and cornstarch
½ teaspoon cinnamon
Icing sugar

Line the pan with the pastry and dock. Place peaches on the pastry, round side up.

Mix together flour, cornstarch, cinnamon and sugar. In another bowl mix together the yogurt, eggs, zest, lemon juice and vanilla. Add the wet to the dry ingredients and combine well. Pour over the peaches.

Bake in a preheated oven to 350F for about 1½ hours. Remove from oven and cool on a rack at least 1 hour before releasing from pan. Dust with icing sugar. Chill.

Serves 12