For the pastry
¼ cup white self raising flour
¾ cup white plain flour
1 cup wholemeal plain flour
150 grams butter
2 tablespoons water
6 medium peaches sliced
FOR THE FILLING
300 grams sour cream
1 egg beaten
1/3 cup castor sugar
1 tablespoon white plain flour
2 teaspoons fresh lemon juice
STEPS
FOR THE PASTRY
Sift the flours in a large bowl and rub butter into it .Now
add enough water to make a firm dough. Cover with a wrap and refrigerate for
about 30 minutes. Divide the pastry dough evenly into 8 portions. Roll out the
each of the 8 portion on a lightly floured surface until large enough to line an
8X9cm flan tins. Place the tins on oven trays.
Cover the pastry cases with greaseproof paper, fill with rice.
Bake at 180 Degree C for about 7 minutes. Cool slightly. Place the peaches into
the pastry cases, and top with filling. Bake in the oven at 180 Degree C or
until the filling is set. Serve hot or cold.
STEPS FOR THE FILLING
Combine all the ingredients in a medium bowl and mix well.
