Peach Tart

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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.

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It was my first time to make it and the tart turned out great. I wish the crust was a little flakier (softer.

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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...

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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!

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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!

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Such an easy recipe! And soooo good. Make sure to really pile the peaches in there! Keeper!

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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

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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.

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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.

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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.