Peach Cream Tart

  • Pin It
  • print
Peach Cream Tart Peach Cream Tart


Servings: 6 servings
Prep Time: 45 min
Cook Time: 1 hour 15 min
Difficulty: Moderate

Ingredients Add to grocery list

Crust:
1 1/4 cups all-purpose flour
1/2 cup (1 stick) butter, softened
2 tablespoons sour cream

Filling:
About 6 medium peaches, peeled and sliced*, or 1 (28-ounce) can and 1 (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

Glaze:
1/2 cup peach preserves or jelly, warmed
1 tablespoon frozen lemonade concentrate

Directions

Preheat the oven the 375 degrees F.

To make the crust: Place the flour, butter, and sour cream in 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 with 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 degrees F.

To make the filling: 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 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. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To 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.

*Cook’s Note: If using fresh peaches, sprinkle with a little lemon juice after slicing.

Show: Paula's Party/Paula's Home Cooking/Paula Deen and Friends cookbook
          Watch Paula on Food Network


You May Also Like These Recipes:

You May Also Like These Articles:

Leave a Comment

Reader Comments:

54321

JUST WOULD LOVE TO SAY HOW MUCH I ENJOY YOUR RECIPES YOU SHARE YOUR FAMILY PHOTOS AND YOUR LIFE. YOU MAKE SOMANYS DAYS !!! LOVE YA' MARGARET E. IN SHREVEPORT,LA

By MARGARET ELL'N MCDANIEL on May 25, 2012

54321

me gustaria poder tener las recetas en espanol me encanta todo lo que cocina Gracias Maria caballero

By maria caballero on March 04, 2011

54321

This is the best dessert. I add fresh raspberries to the peaches, my family loves every bite!!

By Anonymous on August 03, 2010

43211

Looked like it could be on the cover of a magazine. The crust didn't have much flavor...needs to be sweeter. We enjoyed it best when warm with some whipped cream.

By Anonymous on July 13, 2010

32121

was so anxious to make this it sounded sooooo good. I could not seem to get the center to set. I cooked it even longer than required. It looked beautiful when I removed it from the pan but when I cut it the center was runny. Anyone have any suggestions? Could have been a little sweeter also.

By Little Red Haired Girl on July 21, 2009

43211

Easy to make, yummy and quite beautiful when you pop it out of the tart pan. One suggestion for a sweeter crust: I added 3 tablespoons of sugar and a big pinch of salt to make it more like a shortbread crust (it definitely needs the salt even if you used salted butter). Overfilling the crust was a good recommendation because moisture from the peach evaporates during cooking. I didn't overlap the peaches -- I just piled them into the tart pan. If you don't have a tart pan, this recipe would work equally well in a large pie plate. Leave it in the pie plate for serving. Another great recipe from Paula.

By LinC on June 18, 2009

My Recipe Box |

Paula's Upcoming Schedule

Recent Shows & Recipes