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Peach Tart Recipe

Peach Tart

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 21-30 of 55

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  • on May 26, 2010

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    yummy!!!

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  • on February 28, 2010

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    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.

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  • on February 27, 2010

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    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!

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  • on February 25, 2010

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    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.

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  • on January 27, 2010

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    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

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  • on November 25, 2009

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    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!

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  • on October 08, 2009

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    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.

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  • on September 12, 2009

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    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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  • on August 31, 2009

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    The flavor of this tart depends almost entirely on how flavorful your peaches are. That said, I tossed my cut peaches with some lemon juice and extra sugar, because they lacked a little in flavor. Also, I did not use all of the sour cream filling -- probably because I stuffed as many peaches as possible into the tart. In the end, it turned out beautifully and the glaze was the perfect finishing touch. I just noticed that I actually baked the tart at 375, not 350, and it turned out great... so you might not want to lower the oven temperature. 4 stars only because the recipe isn't outstanding, but it is a good one to have in your repertoire.

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  • on August 31, 2009

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    I made Paula's peach tart this past weekend. I used fresh peaches that we had just picked. Unfortunately the tart came out on the soggy side. Maybe my peaches were too juicy. My husband loves peaches and said the tart tasted like peaches and he liked it. I just found it soggy and running all over my plate. Taste was good, presentation was "soggy"

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