Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • ¼ tsp (1.5g) salt
  • 1 large (50g) egg yolk
  • 2 lbs (900g) fresh peaches, sliced
  • 3 tbsp (35g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (240g) full-fat sour cream
  • 2 large (30g) egg yolks
  • ⅓ cup (65g) granulated sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg yolk until a dough forms.
  2. Press the dough evenly into the bottom of a greased 9-inch springform pan. Prick the base with a fork and pre-bake at 375°F (190°C) for 8 minutes until barely set.
  3. In a bowl, toss sliced peaches with cinnamon, sugar, and lemon juice. Arrange the peaches in an overlapping concentric circle pattern over the warm crust, packing them snugly.
  4. Whisk together sour cream, egg yolks, sugar, and vanilla until the mixture is completely smooth and glossy. Slowly pour the custard over the peaches, using a spatula to nudge the cream into the gaps.
  5. Bake at 350°F (175°C) for 30–35 minutes until the custard is set and the edges of the crust are golden brown.