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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.
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5 / 7 votes

Peach Cream Tart

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.
Prep Time35 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: Southern
Servings: 6 servings
Calories: 579

Ingredients

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
US - Metric

Instructions

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.

Notes

*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.

Nutrition

Serving: 1slice | Calories: 579kcal | Carbohydrates: 85g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 175mg | Fiber: 3g | Sugar: 53g