Peach Cream Tart
- Quick Glance
- 35 M
- 1 H, 45 M
- Serves 6
- For the crust
- For the filling
- For the glaze
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 tart pan with a removable bottom and 1/2-inch 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).
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.
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.
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.
Recipe Testers' Tips
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).
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.