Mini Peach Tart

Ingredients
Short Crust Pastry
2 cups plain AP flour
3 tablespoons caster sugar (superfine)
150g (5 oz) cold butter, chopped
2-3 tablespoons ice cold water
Filling
3/4 cup sour cream
2 tablespoons caster sugar (superfine)
1 egg
1 egg white, extra
1 tablespoon of sugar
4 peaches, stoned and sliced


To make pastry...
Process the flour, sugar, and butter in a food processor until it resembles fine breadcrumbs. While the motor is running, slowly add enough iced water until the mixture just combines into a smooth dough. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out pastry between sheets of non-stick paper or on a floured surface until 2mm thick and line tart tins. line tins with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, remove weights and bake until pastry is golden about 10 minutes.


To make filling...
In a bowl whisk together sour cream, caster sugar, and egg. Pour into tart shells and bake for 10 minutes. Remove from the oven and increase oven temperature to 400 F (200 C). Place the egg white in a bowl and whisk until soft peaks form. Stir through the sugar and peach slices until coated then place on top of cream filling. Sprinkle tops with extra sugar and bake for about 20 minutes or until golden. 
Serve with ice cream.
makes about 4-5 mini tarts(4 inch)