Heat oven to 350°. In a small bowl, combine flour, sugar, salt and baking powder; cut in butter until crumbly. Press into bottom and 1½ inches up the sides of a greased 9-inch spring-form pan. Place pan on a baking sheet. Place peach halves, cut side up, in the crust. Combine brown sugar and cinnamon. Sprinkle over peaches. Bake for 20 minutes. Combine egg yolks and cream; pour over peaches. Bake for 25 to 30 minutes longer or until the top is set. Cool on a wire rack.
Yields 10 servings.
This is one fo the winning recipes for the Dec/Jan. 2019 Today's Farmer magazine contest. Click HERE for the recipes as shown in the flip book.
Also - check out the cool Live Facebook video of how to make this recipe made by Camp Chef HERE.
About Today's Farmer magazine
Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.
If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.
Connect with us.