Recipe: Peach Tart

MF Peach Tart Welcome to August, National Peach Month, y'all! In my opinion, peaches are one of summer's greatest gifts. From the sweet smell of their fuzzy skin to the drip-off-your-chin juicy fruit, I'm head-over-heels when it's time for the peach harvest. If y'all don't have weekend plans already, look for a U-pick orchard, fill up a bushel of fresh peaches and then make this amazing tart. It's got a sweet custard filling that wraps around the luscious peach slices and a sweet glaze that seals the deal. WARNING: Side effects of this tart are extreme happiness and overuse of the word y'all. (Now you know what I've been eating all morning!) Try it, won't you? Y'all are gonna love it!

Peach Tart from Paula Deen


  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) butter, room temperature
  • 2 tablespoons sour cream


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


  • 1/2 cup peach preserves or jelly
  • 1 tablespoon frozen orange juice concentrate
  • Directions Preheat the oven to 375 degrees F.

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.

Back to blog