Peach Tart

Total Time:
1 hr 55 min
25 min
15 min
1 hr 15 min

6 servings

  • Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) butter, room temperature
  • 2 tablespoons sour cream
  • Filling:
  • About 6 medium peaches, peeled, pitted, and sliced
  • 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
  • 1 tablespoon frozen orange juice concentrate
  • Mint, for garnish

Preheat the oven to 375 degrees F.

To make the crust:

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 degrees F.

To make the filling:

If using fresh peaches, peel and thickly slice the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as peaches will shrink 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 orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.

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    I have made this recipe several times now, and have some observations about it.

    It is easy to make and very tasty if you follow the recipe as is. The crust amount is rather meager, but will fill even a large tart pan if you press it thin enough. Even thin, the crust turns out well and does not stick to my glazed stoneware tart pan. No need to grease the pan.

    I tried the recipe with vanilla, also used whole eggs rather than just the yolk, and even subtituted Greek yogurt for the sour cream. All worked well. The custard in the tart is very forgiving.

    Overall a great recipe!
    This is an easy recipe. I've made this a few times and it's wonderful each time. I make the crust in a food processor and it spreads easily and covers the tart pan well. I did substitute some homemade plum jelly instead of the peach jam since I had it on hand and it was wonderful. Good for breakfast too. Gone in no time
    Very tasty but the crust part of the recipe was not enough to go up the sides of the tart pan so I could not use all of the filling portion as it would burn. I say increase the crust.
    We enjoyed this tart. It was quick and easy to prepare. Although the flavor of the peaches was showcased and did not get lost in the tart filling the overall flavor was a bit mundane. I added 1t vanilla to the filling but next time will also try orange zest. However, I did not like the big pieces of peach. Next time I will cut them in slices that are easier to manage when serving and eating, yet have a presentation that showcases the peaches in the finished tart.
    After reading many of the reviews for this recipe, I decided to give it a try using peaches we picked yesterday at a local orchard. Because my tart pan is a little bigger than the one called for in the recipe, I increased the ingredients for the crust by 50%. I only had a bit leftover. Also, I added cinnamon to the crust for a bit more flavor. In order to nicely fill my pan, I used about 11 peaches (two layers of fruit). For the rest of the filling, I added a tsp of vanilla, a tsp of cinnamon, and about 1/4 tsp ground ginger. I doubled the rest of the ingredients and baked for one hour. After putting the tart into the oven, I realized I hadn't doubled the amount of flour and worried it wouldn't set. However, after an hour the tart tested done and looked lovely. Made the glaze as directed, but adding just a bit of ginger.
    I must have done something wrong when I made this peach tart! Based on all of the reviews, I thought for sure my company and husband would love it but boy was I wrong. It looked beautiful but was very bland in taste. I will not make this again.
    I followed the recipe but used low fat sour cream instead. I had really ripe peaches and they were really hard to handle. I didnt load them on like others have said and paid more attention to the presentation of the peaches. I would add more if i would do it again. I would also go without the trouble and buy canned peaches. The crust was super easy, I cant wait to make other tarts with the same crust. Next time I will try to make it a little less fattening using Smart Balance or I Cant Believe Its not Butter!
    this was awesome..VERY EASY TO MAKE..I made it for a cook out...GONE IN TEN MINUTES.........
    I used fresh peaches and I'm afraid they may have been too juicy and they made the custard too soggy. The darn thing just wouldn't set up so the longer I tried to get it to set the more overcooked the crust got. I love so many of Paula's recipes so I had high hopes for this one. It just fell a little short.
    This was very good and fast. I didn't use the peach glaze though. I made one out of raspberry preserves, chambord, and lemon juice. It was excellent and reminded me of peach melba. All my guests enjoyed it - the 2 yr old even asked for seconds! :)
    I don't understand what all the hoopla is about. I made this EXACTLY like the recipe. I even went to the store to purchase orange juice concentrate, just so that I'd have that one tablespoon the recipe calls for. This recipe doesn't even call for vanilla for the custard part. The tart looked beautiful, but the taste was only so-so. Nothing to write home about. My sweet juicy peaches were wasted on this.
    After seeing everyone's reviews, I thought this would be an excellent Sunday supper dessert. I followed the recipe exactly, but after cooking for an hour it seemed to still need some more time, so I left it in for an extra 30 mins and it still didn't look done. I packed the peaches like it told me to but the liquid didn't solidify at all. Not going to try this one again, ashame b/c it looked so good.
    This was an easy recipe that turned out perfect. My peaches were a bit overripe, which actually worked well in the tart. I have an 11 inch tart pan so I double the crust recipe, which gave me a bit left over for six mini-muffin sized tarts. I didn't have enough sour cream, so I substituted plain yogurt. It worked perfectly. Also, I didn't have peach preserves so I used seedless blackberry jam. It was a nice compliment to the peaches. My husband absolutely loved it. It is definitely a keeper.
    It was my first time to make it and the tart turned out great. I wish the crust was a little flakier (softer).
    I baked it for the first time and my family like it, I use half butter and half canola oil for crust,and I add lemon zest to custard taste great...
    Loved this recipe!!! The third time I made it I added some fresh blueberries along with the fresh peaches. Recipe was easy but a little time consuming (but well worth it).
    Thanks Paula!
    I followed this recipe exactly & turned out fabulous! I love the flavor of custard although I was skeptical before I ate it. I has really good flavor. I used canned yellow peach. I had extra custard so I baked it in a little creme bluree dish. I baked a crust little longer & also baked the whole thing with the custard little longer. It might be different for each oven so just watch it. It's really a good recipe that's not too hard! I will make it today again because it's just too yummy!
    Such an easy recipe! And soooo good. Make sure to really pile the peaches in there! Keeper!
    This is one of the best tarts I have ever made. It reminded me of all my trips to Eruops - So tasty and easy! Will be a keeper for many years to come
    Did not use Paula's crust recipe have had one I've been using for decades and works perfect everytime so no need to switch now. Used ripe Bing cherries and cherry perserves for topping. After reviewing ratio of filling to fruit and I wanted a really full tart I used an 11 inch tart pan rather than a 10". Worked out perfect. Will use this recipe and other fruits for a quick dessert that's not too sweet.
    This is one of my go-to recipes for summer. I made it once with Splenda instead of sugar, and it was still perfect. The most recent time I made it, I used Smart Balance spread instead of butter and it tasted fine. I also used apple jelly for the glaze (I had forgotten to get the orange juice and peach preserves) and that worked out well.
    Tried following instructions to a T. Things I discovered along the way: the crust puffs up after about 8 minutes in the oven; the recipe made way too much custard for the amount of peaches involved, so when I tried pouring the custard over the peaches, I ended up with half the custard all over the baking sheet underneath my tart pan; and after an hour in the oven, and then 1 1/4 hours, then an hour and 20 minutes, the custard never set. I'm sure this recipe worked for some people, but for me, it was a waste of an afternoon and ingredients.
    I had made the peach one before and it was great. Today I made it with a bag of frozen raspberries. I put the zest of one lemon in the custard. OMG it was fabulous! The crust is awesome.
    This recipe is now one of my absolute favorite! I didn't have fresh peaches so I used two cans of peaches and it turned out perfect. I also had to substitute plain yogurt for sour cream. I made this for my family for dessert and with 5 of us they were almost going to lick the pan clean. I love how it is like a custard and not to sweet. One of my favorite recipes of all. THANKS PAULA!
    My husband and I really enjoyed this recipe. I followed it to a T, and used firm canned peaches. It looks so great my family was impressed. This was so simple even a cave man can do it and it turns out great.
    The crust is unbelievably easy, but I used cold butter with fantastic results. The peaches are tough to handle after they are peeled, but if you use "freestone" peaches they're a snap. This came out great, as all Paula's recipes do. You ROCK, girl!

    Chef Bob
    I made this tart over the summer, and I just made it again. Both times it came out wonderful, and my whole family enjoyed it!
    Even though I used canned peaches, it turned out delicious and flavorful. My entire family loved it. I did not have the glaze ingredients on hand, so I just used a little bit of the corn syrup that the peaches came in.
    Made this tart for the second time today... My husband and I loved it -- especially the custard. My husband likes the custard just the way it is in this recipe - "not too sweet" -- but I'm going to compare the ingredients for the custard in this recipe to those for a creme brulee and see if I can make something closer to creme brulee the next time... I am a very experienced cook - but bread and pie crust I have never attempted... I think the crust for this recipe would make a very easy, tasty, light, all-purpose pie crust for me from now on -- so now, on to the next challenge - BREAD!
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