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Peach Cream Tart Recipe

Peach Cream Tart

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Average Rating:

Total Reviews: 66

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  • on June 27, 2012

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    very easy and delicious. I made it exactly as the recipe calls for and it came out great. I do think people are shortchanging themselves not making this super easy crust. I made it without a food processor (just used a fork to get the dough together and it's so good and crumbly, it really adds to the dish, you're not going to get that from a premade piecrust.

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  • on September 05, 2011

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    Loved it..I also used the crust to make a beef pot pie, it turned out great. It is also good for a quiche. This is my go to crust.

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  • on August 29, 2011

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    So delicious! Awesome recipe, would definitely make this again! Bravo, Paula!

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  • on August 24, 2011

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    Family LOVED it! Couple of changes - used Creme Fraiche instead of American Sour Cream and since I didn't have enough for the filling I only used 1/2 cup of Creme Friache and then added 1/4 cup of Whipping Cream (because that's all I had in the fridge. Then I also added a tspn of cinnamon - YUMMY - my husband said it was the best thing I have ever made! Thanks Paula!

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  • on March 17, 2011

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    This was very easy to make. It was a big hit. I made it for a party and every one loved it. Several asked for the recipe. Of course I told them it was a secret family recipe and if they knew it, I would have to kill them. LOL, then I told them I owed it to Paula. I have made it a few times and plan to make it again soon.

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  • on January 24, 2011

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    Out of this world!!

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  • on October 25, 2010

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    Fairly easy to make and very tasty. To save time I buy ready made pie crust and roll it out. I do buy fresh peaches and it is time consuming to peel and cut them, but nothing is better than fresh fruit. To help with the peeling I score each peach and place in boiling water for a couple of minutes, remove from the water, let them cool and peel. The pie crust package comes with two crusts and upon recommendation from my sweetie, I made a second tart later that same week. This is a Delicious recipe. I did not have peach preserves, but used apricot preservers and added a little orange brandy and brushed that on top! YUMMY

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  • on August 10, 2010

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    Baking is not my thing, but this turned out great. It looked very impressive and I would not hesitate to take this over to anyone's home for a dessert. The only change I made was adding a splash of vanilla to the custard. Worked perfect.
    I can't wait to try this with either canned peaches or another fruit.

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  • on July 28, 2010

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    I've made this according to the directions before, but wanted to make something with fresh berries. I substituted 4-5 cups fresh blueberries for the peaches (I have a 9-inch tart pan, so you may need more for a 10-in., added a few shakes of cinnamon and a dash of nutmeg. Then I used orange marmalade in place of the peach preserves for the glaze. Took it to a potluck with friends and everyone went wild! It was amazing. Think I liked it even better than with the fresh peaches. I'll make this again for sure.

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  • on June 17, 2010

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    I had egg yolks to use up so decided to try this. Amazing tart, we loved it. My peaches were not yet ripened, but still tasted great in the tart, not too sweet. Not sure how much the flavor would change with ripened peaches or canned. Either way, I'll be making this again.

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