3 Videos | Photo: Peach Tart Recipe
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, forgarnish
Directions
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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By Minpin 7
on July 02, 2012
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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.
By eastofedencooking
East of Eden, S...
on July 18, 2011
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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.
By pat_alli_7231671
Madison, CT
on July 15, 2011
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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.
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