Peach Cream Tart was one of the first desserts I made as a young, aspiring home cook. There was a time when the only channel my TV knew was Food Network. I did a lot of recipe testing back then. Most of them resulting in failures. However, the more I tried, the more successes I would have in between failures and this was the one dessert that I could count on coming out perfect from day 1. A real crowd pleaser. The original recipe came from Paula Dean, but of course I tweaked it a bit making it a touch sweeter and adding a pop of color and flavor with raspberries.

How to make Peach Cream Tart

This tart has an amazing crust. It’s not what you would expect, but it must be paired with this tart. It’s slightly sweet and super flakey. It’s the real deal. Par baking this crust is crucial in keeping it crispy post baking. A surprising ingredient in this crust is sour cream. Everything else is traditionally basic. Butter, egg, flour and salt. No water in this crust.

I always use fresh peaches when I make this tart and would imagine that frozen would be ok if you don’t have any fresh peaches on hand.

I am using 3 peaches, but they really draw up during cooking so if you really love a lot of peaches in one bite, you can definitely use up to 6 peaches. I really like the cream part of this peach cream tart so I am adding the minimum. You can even throw in some whole blueberries or raspberries at this point.

This cream though! BOMB.

Next we are going to get a little fancy. I just had some raspberry puree on hand and just randomly added dots of it to the top. Then I took a skewer and drew a line from the top to the bottom to create the hearts.

You can puree blueberries for this decorative touch or even strawberries. Blackberries would be nice too.

I really like the flavor of raspberries and blackberries, but I do not like the seeds. This is why I often have one of these purees on hand. When we buy them, I will take half and puree it with a little honey, strain the seeds and store in a glass airtight container to add to smoothies and yogurt throughout the week.

I love this peach cream tart. It’s perfect. The outside bakes up with this nice chewy, crunchy layer and the inside is smooth and creamy with a pop of peach flavor in every bite.

And the hearts just make it look so pretty!

Ok. I want a slice like right now.

You can certainly do this is a regular pie pan, but to keep this dessert impressive try using a tart pan with a removable bottom like this one Fox Run 44513 Round Loose Bottom Quiche Pan, 9-Inch, Preferred Non-Stick.

Peach Cream Tart with Raspberry Hearts

Ingredients

Crust:

1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup butter 1 stick, softened
2 tablespoons sour cream

Filling:

3-6 medium peaches peeled and sliced
3 large egg yolks
3/4 cup sour cream
1 cup sugar
1/4 cup all-purpose flour

Raspberry Hearts:

Raspberry puree sweetened with honey or sugar.

Instructions

To make the crust, pulse the flour, sugar to combine in your food processor. Then add butter and sour cream and pulse to combine. When the dough has formed a ball, roll it out onto a prepared 10-inch tart pan with a removable bottom. You could certainly use a pie pan for this. Bake for about 10 minutes with foil cover lined with pie weights or dry beans and then 5 minutes without. Let cool while preparing the filling.
To make the filling, peel and thickly slice the peaches. Arrange the peach slices in circles on top of the crust, until it's completely covered. If using 5 or 6 peaches overlap them. Don't worry if your crust looks overfilled with peaches as they will draw up during cooking. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches.
To make the hearts, drop small circles of puree all over and then take a skewer and drag it through each dot starting with one and ending with the last one, never lifting the skewer until you finish.
Bake for about 1 hour, until the custard sets and is pale golden in color. Transfer the tart pan to a wire rack to cool.