Peach and sour cream tart

Ingredients for 1 servings:

• 225 g flour, type 405
• 75 g sugar
• 1 pinch of salt
• 160 g butter
• 300 g sour cream
• 1 lemon(s)
• 1 tbsp cornstarch
• 2 eggs, size M or L
• 2 packets of vanilla sugar
• 1 can peach(s), drained weight 480g
• 100 g pistachios, roasted, without salt
• ½ tsp lemon zest or citronella

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

For the dough, knead the flour, sugar, salt, butter, and 2 tablespoons of sour cream and chill for 30 minutes. Meanwhile, squeeze the lemon. Mix together the remaining sour cream, cornstarch, eggs, lemon juice, and Citro-Back or lemon zest. Cut the peaches into wedges. Preheat the oven to 200°C (top and bottom heat) or 180°C (fan oven). Line the base of a tart tin with baking paper or grease the tin. Spread the dough into the tart tin and prick several times with a fork. Pre-bake in the oven for 15 minutes. Spread the sour cream on the base and arrange the peach slices on top in a shingle pattern, preferably from the outside in. Bake for another 20 minutes. Meanwhile, peel and chop the pistachios. Let the tart cool slightly and sprinkle with the pistachios. Delicious warm or cold.