A peach cream tart, from Paula Deen, is the perfect treat to make you swoon. Peaches, a creamy custard, and a shortbread-like crust. The real beauty is that you can use fresh or canned peaches so that there’s a taste of summer any time you want it.
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
For the crust
- 1 1/4 cups all-purpose flour
- 1 stick (4 oz) butter softened
- 2 tablespoons sour cream
For the filling
- About 6 medium peaches* peeled and sliced
- 3 large egg yolks
- 3/4 cup sour cream
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
For the glaze
- 1/2 cup peach preserves or jelly
- 1 tablespoon frozen lemonade concentrate
Make the crust
- Preheat the oven to 375°F (190°C).
- 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 (25-cm) tart pan with a removable bottom and 1/2-inch (12-mm) sides, or a round au gratin dish.
- Bake for about 15 minutes, until the crust is set but not browned.
- Let cool while preparing the filling. Lower the oven temperature to 350°F (175°C).
Make the filling
- Peel and thickly slice the peaches. Arrange in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will draw up 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.
- Move the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.
Make the glaze
- Combine the preserves or jelly and lemonade. Spread with a pastry brush over the top of the warm tart.
- Serve the tart warm, at room temperature, or chilled.
*Can I used canned peaches instead?You absolutely can! You'll need 44 ounces of canned peaches (in light syrup) to make up the amount needed in the pie. That's 2 cans, one each of 28 and 16 ounces. Drain them well and use just as you would the fresh sliced peaches. Frozen peaches aren't recommended in this recipe as they just get too wet and they don't work as well with the cream filling. And the sliced ones just look so pretty in this particular pie.
Recipe Testers' Reviews
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 is listed in the recipe for the crust!) Leftovers from dessert became the next morning’s breakfast (and mid-day snack).
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 is 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.
Originally published August 04, 2005