Peach Cream Tart

This delicious recipe was featured on Paula Deen’s Home Cooking on the Food Network.

For this recipe, you will need all purpose flour, butter, sour cream, six medium peaches, eggs, sugar, peach preserves (or jelly will do), and frozen lemonade concentrate.

To prep for this recipe, you will need to peel and thinly slice your six peaches. If you don’t have time to use fresh peaches or they aren’t in season, you can use one 28 ounce and one 16 ounce can of sliced peaches in light syrup, but be sure to drain the syrup off first.

To make the crust, first preheat your oven to 375 degrees. Put 1 1/4 cups of all purpose flour, 1/2 cup of softened stick butter, and 2 tablespoons of sour cream in a food processor. Pulse to combine the ingredients. When it has formed into a ball, remove and with floured hands, pat it into the bottom of a non-greased 10-inch tart pan that has a removable bottom and 1/2 inch sides. Let this bake in the oven for 15 minutes. The crust should be set, but not brown. Let it cool as you prepare your filling.

Reduce the oven to 350 degrees. Arrange your peaches on top of the tart crust in overlapping circles. It is okay to overfill the crust because the peaches will get smaller as they cook. In a medium bowl, combine 3 large egg yolks, 3/4 cup of sour cream, 3/4 cup of sugar, and 1/4 cup of flour. Mix until smooth. Pour that mixture over the peaches.

Put a baking sheet under the tart (to catch any drippings) and place in the oven. Let the tart cook for one hour, at which time the custard should start to turn a golden color. If the crust starts getting too dark while cooking, cover the tart with aluminum foil.

Once it is done, place the tart on a cooling rack and remove the sidewall of the pan. To make the glaze, combine 1/2 cup of peach preserves or jelly and 1 tablespoon of frozen lemonade concentrate and pour over the warm tart. It can be served warm, at room temperature, or chilled.

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Libby Pelham

About Libby Pelham

I have always loved to write and Families.com gives me the opportunity to share my passion for writing with others. I work full-time as a web developer at UTHSC and most of my other time is spent with my son (born 2004). I love everything pop culture, but also enjoy writing about green living (it has opened my eyes to many things!) and health (got to worry about that as you get older!).

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