Place the first 3 ingredients in a food processor and pulse to combine. When the dough had formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10 inch tart pan with a removable botto and 1/2 inch sides, or a round augratin dish. Bake for 15 min. intil crust is set but nor browned. Let cool while preparing the filling. Lower the oven to 350 degrees.
If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink during cooking.
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
To make the glaze:
Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint