Peach Tart

Total Time:
1 hr 55 min
Prep:
25 min
Inactive:
15 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
Glaze:

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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4.4 57
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
this was awesome..VERY EASY TO MAKE..I made it for a cook out...GONE IN TEN MINUTES......... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! :) item not reviewed by moderator and published

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Peach Melba Tart

Recipe courtesy of Food Network Kitchen