Peach Tart

Crust:

1- 1/4 C Flour
1/2 C butter-soft
2 T sour cream

Filling:

6 peaches or nectarines-pealed and sliced
3 egg yolks
3/4 C sour cream
3/4 C sugar
1/4 C flour

Glaze:

1/2 C peach preserves
1 T frozen orange juice concentrate
mint for garnish

Mix crust ingredients in food processor. Roll out and place in 10 inch tart pan. Poke with fork, bake 375 for 15 min. or until light golden. Take out and cool. Turn oven down to 350. Place peaches in an overlapping ring around crust until the entire crust is covered. Pour the filling over the top of peaches. Sprinkle with cinnamon. Set tart pan on cookie sheet. Bake 1 hour or until golden brown and set. Take out and let cool slightly. Paint with glaze mixture.