Imagine a dessert so divine, it captures the essence of summer in every single bite. This Peach and Sour Cream Tart is not just a recipe; it's a culinary masterpiece that transforms simple ingredients into a show-stopping dessert that will have your guests begging for seconds. With its golden, creamy custard and perfectly arranged peach slices, this tart is about to become your new favorite summer indulgence that looks like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 tart shell
- 3 cups sliced peaches
- 1 cup sour cream
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven for even baking.
- Prepare the tart shell by placing it in a 9-inch tart pan with a removable bottom. If using a homemade or pre-made shell, make sure it is evenly pressed into the pan and edges.
- Wash and slice fresh peaches into uniform thin slices, approximately 1/4 inch thick. If using frozen peaches, thaw and drain them completely to prevent excess moisture.
- In a medium mixing bowl, whisk together sour cream, sugar, eggs, almond extract, and cornstarch until the mixture is smooth and well combined. The cornstarch will help stabilize the custard and prevent separation.
- Arrange the peach slices in an overlapping circular pattern on the bottom of the prepared tart shell, creating an attractive design.
- Carefully pour the sour cream custard mixture over the arranged peach slices, ensuring even coverage and not disturbing the peach arrangement.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the custard is set and the edges are golden brown. The center should be slightly jiggly but not liquid.
- Remove from the oven and let the tart cool completely at room temperature for about 1 hour. This allows the custard to fully set and makes slicing easier.
- Once cooled, carefully remove the tart from the pan by pushing up the removable bottom. Slice into 8 equal wedges.
- Optional: Dust with powdered sugar or garnish with fresh mint leaves before serving. Can be served at room temperature or slightly chilled.
Tips
- Peach Selection: Choose ripe but firm peaches for the best texture and flavor. If they're too soft, they'll become mushy during baking.
- Moisture Management: Always drain thawed peaches thoroughly to prevent a watery custard. Pat them dry with paper towels if needed.
- Custard Consistency: Whisk the sour cream mixture until completely smooth to ensure a silky, even custard.
- Baking Precision: Watch the tart closely in the last 10 minutes of baking. The edges should be golden, but the center should still have a slight jiggle.
- Cooling is Crucial: Allow the tart to cool completely at room temperature. This helps the custard set perfectly and makes slicing easier.
- Presentation Tip: For a professional touch, use a mandoline or sharp knife to create uniform peach slices and arrange them in a beautiful circular pattern.
- Make Ahead: This tart can be prepared a day in advance and stored in the refrigerator, making it perfect for dinner parties and gatherings.
Nutrition Facts
Calories: 167kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 65mg
