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

A slice of peach cream tart garnished with a mint sprig on a white plate with a fork, and a glass of milk in the background.

Peach Cream Tart

5 / 6 votes
For this tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A trip to the oven makes everything irresistibly golden.
David Leite
Servings6 servings
Calories579 kcal
Prep Time35 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 50 minutes


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.

Adapted From

Paula Deen and Friends

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Serving: 1 sliceCalories: 579 kcalCarbohydrates: 85 gProtein: 7 gFat: 25 gSaturated Fat: 14 gMonounsaturated Fat: 7 gTrans Fat: 1 gCholesterol: 150 mgSodium: 175 mgFiber: 3 gSugar: 53 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2005 Paula Deen. Photo © 2019 dolphy_tv. All rights reserved.

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. In the accompanying photograph of the finished tart, there appears to be what looks like sugar sprinkled over the surface, I assume after glazing with the jam/lemonade, Am I right? Either way, I made this today … haven’t tasted it yet, but it’ll be dessert this evening.

    1. Your tart is gorgeous, Jack! The recipe doesn’t call for additional sugar, although you certainly could if that’s your preference. I suspect if you’re using ripe peaches the tart will be quite sweet already.

  2. 5 stars
    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.