Peach Tart

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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.

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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.

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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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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.

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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!

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this was awesome..VERY EASY TO MAKE..I made it for a cook out...GONE IN TEN MINUTES.........

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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.

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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! :

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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.

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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.