Peach Cream Tart

This is so pretty and good. Make it a couple of hours before the party and leave it at room temperature. The crust is like a shortbread cookie: you don’t have to roll it out, and it doesn’t get soggy.–Paula Deen

Peach Cream Tart Recipe

  • Quick Glance
  • 35 M
  • 1 H, 45 M
  • Serves 6

Ingredients

  • For the crust
  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, softened
  • 2 tablespoons sour cream
  • For the filling
  • About 6 medium peaches, peeled and sliced, or one 28-ounce can and one 16-ounce can sliced peaches in light syrup, well drained
  • 3 large egg yolks
  • 3/4 cup sour cream
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • For the glaze
  • 1/2 cup peach preserves or jelly
  • 1 tablespoon frozen lemonade concentrate

Directions

  • Make the crust
  • 1. Preheat the oven to 375°F (190°C).
  • 2. Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.
  • 3. Bake for about 15 minutes, until the crust is set but not browned.
  • 4. Let cool while preparing the filling. Lower the oven temperature to 350°F (175°C).
  • Make the filling
  • 5. If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh or canned peach slices in overlapping circles on top of the crust, until its completely covered. Overfill the crust, as peaches will draw up during cooking.
  • 6. 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.
  • 7. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
  • Make the glaze
  • 8. Combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart.
  • 9. Serve the tart warm, at room temperature, or chilled.
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Testers Choice

Testers Choice
Testers Choice
Christine Grabig

Aug 05, 2005

The tart was divine tasting. I served it at room temperature with vanilla ice cream, and it tasted wonderful. I absolutely adored the crust. The sour cream really gave it that zing that nicely countered the sweetness of the peaches. It was also unbelievably easy. I made this dish as my dessert for Canadian Thanksgiving and received thumbs up in response. Lastly, it’s beautiful looking.

Testers Choice
Vicki Ventura

Aug 05, 2005

This tart is so tasty that when I asked my husband if he would take it to work with him, he said no, that he planned to eat it all himself.

Testers Choice
Taryn Shapiro

Aug 05, 2005

This tart is so simple to make and looks beautiful. The only thing I will change is to add some sugar to the crust dough. Everyone who tasted it said it needed to be sweeter. Overall it’s worth making again.

Testers Choice
Leanne Abe

Aug 05, 2005

Despite the long baking time, this was very easy to prepare and has a beautiful presentation. Although I’d have liked a tastier crust, this did let the flavor of the peaches and custard shine through. I was expecting a rich shortbread crust, but this was very flaky and not sweet. (Of course, no sugar listed in the recipe for the crust!) Leftovers from dessert became the next morning’s breakfast (and mid-day snack).

Testers Choice
Judith Peres

Aug 05, 2005

This recipe couldn’t have been easier to make and resulted in a light, lovely clafouti-like dessert that’s “just sweet enough.” The smoothness of the filling binds the flavorful sliced fruit and is nicely contrasted by the delicate shortbread-like crust. The tart isis buttery and infused with enough of the peach’s subtle essence to prevent a pronounced eggy flavor in the custard. Definitely pack the crust with as much fruit as you can, be generous.


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