How to make it

  • 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.

Reviews & Comments 6

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  • softshellcrab 9 years ago
    Thanks for posting this wonderful sounding peach tart recipe, shirleyoma
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  • jennywren 9 years ago
    Sounds devine.Thanks.
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    " It was excellent "
    mumtazcatering ate it and said...
    yummy.....there is growling in my tummy......:]
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    " It was excellent "
    jett2whit ate it and said...
    Yummy! A winner for sure
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  • jlv1023 9 years ago
    Love peaches, Paula Dean, so this recipe is a keeper, thanks
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    " It was excellent "
    silverqueen ate it and said...
    Oh Yeah this sounds like a big time winner with me going to make this this afternoon.


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