Nothing better than fresh from the tree sweet Georgia peaches for a summer time dessert. A tasty way to enjoy peaches while they are in season; Peach Cream Shortbread Tart is sweet, juicy and bursting with flavor, plus it is pretty to look at. You know we eat with our eyes, right? Get ready to wow your family and friends this dessert will be one you make all summer long.
The tart crust is like a shortbread cookie and you don’t have to wait to roll it out, plus it doesn’t get soggy. I love those kind of crusts don’t you? Inside a par baked crust, sliced sweet peaches are arranged around the perimeter and inside the tart in a circle. Once the peaches are arranged in tart shell, a sour cream and egg custard covers the fruit. Baked at 325° F for 60 minutes the tart is semi cooled and served. I like to serve this tart with fresh whipped cream or vanilla bean ice cream. If you can find peach ice cream that would be great too!
Ingredients for Peach Cream Shortbread Tart
Of course fresh peaches for the filling, about 6-7 medium in size, granulated sugar, ground cinnamon and nutmeg, egg yolks, sour cream, flour and fresh lemon juice or extract. If you can get Georgia yellow cling peaches these are southern best for sweetness. If you are making this tart other than summer, you can use organic thawed frozen peach slices or canned. Just drain the peaches and pat dry before placing in tart shell.
Equipment needed for this tart includes a food processor with steel blade for crust, a 10″ springform tart pan, parchment paper, baking cookie sheet, paring knife and two mixing bowls, one for fresh sliced peaches, the other for mixing the custard. This really is a simple recipe and so good!
How to Make the Shortbread Crust
Preheat your oven to 375 ° F. Place springform 10″ tart pan on a parchment lined baking sheet set aside. In the bowl of a food processor fitted with steel blade, add 1-1/4 cups all purpose flour, 1/2 cup of butter, semi soft not chilled as most pie crusts require, 2 tablespoons full fat sour cream, 1 tablespoon sugar, 1/4 teaspoon each salt, ground cinnamon, and ground nutmeg. The sour cream makes the crust tender soft and holds the crust together. It is simple and delicious.
Process all these ingredients together until the mixture begins to form a dough and will cling to the sides of the bowl. At this point, remove from food processor, flatten into a disc about the size of your 10″ tart pan. No need to grease the tart pan.
Press the crust into the tart springform pan on the bottom and up the sides. Remove excess dough, prick with a fork, place crust on a baking sheet then off to the preheated oven. Bake for 15 minutes, cover with foil if necessary. Remove from oven, when cool fill with sliced peaches, see below.*
Tip: Blind bake this crust so the edges do not shrink down inside the pan. Here’s how: cut a 12″ round of parchment paper, crumple up the paper then open it out flat. Place the paper inside the raw pie crust, with edges going up 1″ do not press the paper into sides or bottom of crust, now fill with dried soup beans or rice. Bake the beans and parchment the 15 minutes, remove from oven and cool. Remove the dried beans or rice to fill the crust with filling. Lower oven temperature to 325 ° F. Unbaked and baked tart crust below.
Filling the Peach Tart with Peaches and Custard
First peel and remove pit inside your fresh peaches. slice peaches into 1/4″ slices the shape you usually see in canned peaches. Place sliced peaches in a medium mixing bowl. Add 1 tablespoon sugar, 1/4 teaspoon lemon juice, toss to coat peaches. Let peaches sit a few minutes while you make the custard.
Make the Custard & Filling Crust with Peaches*
In a small mixing bowl, add 3 room temperature egg yolks, 3/4 cup sour cream, 1/2 cup sugar and 1/4 cup flour beat until smooth. Add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, stir to blend. Set aside. 
*With set aside peaches, line the peach slices in a circular fashion beginning at the outer edge of the par baked crust, fill in center and do a second layer if you have extra peach slices. Keep in mind the top row will be the peaches you see on top of the baked tart. So select the best shaped ones for the top.
Dot with butter if desired.
Pour custard over peaches in tart, place on parchment lined baking sheet and bake in 325 ° oven for 60 minutes until custard is set. Cover with foil if the custard and crust edges begin to over brown.
Serve this Peach Tart right after baking or at room temperature with fresh whipped cream or vanilla ice cream. You will love it!
Here’s the recipe! Let me know if you make it. If you don’t want to make a tart you can make this in a standard 9″ pie crust.
PrintPeach Cream Shortbread Tart
Tender flaky sour cream and butter shortbread tart filled with fresh peaches, ground cinnamon and custard baked to perfection. Easy recipe and perfect for a summer peach dessert.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 10” tart- 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Equipment: 10″ springform tart pan with removeable bottom, food processor with steel blade, baking sheet, parchment paper, dried beans or pie weights for blind baking crust.
Crust:
1–1/4 cups all purpose flour, tested King Arthur
1 tablespoon sugar
1/2 cup butter, room temperature
2 tablespoons full fat sour cream
1/4 teaspoon ground cinnamon and ground nutmeg
1/4 teaspoon sea salt
Filling:
6–8 medium fresh peaches, peeled, pitted and sliced lengthwise like cling peaches
3 large egg yolks, room temperature
3/4 cup full fat sour cream
1/2 cup sugar
1/4 cup all purpose flour
1/4 teaspoon sea salt
1/4 teaspoon lemon juice
Glaze:
1/4 cup melted apricot or peach jam
Get Recipe Ingredients
Instructions
1.Preheat oven to 375 °F. Line baking sheet with parchment paper, set aside.
2.Prepare crust: In bowl of food processor fitted with metal blade, add all ingredients for crust. Pulse to blend, continue to blend until dough gathers and clings to the side of the processor bowl. Remove from bowl, and press into a round disc. Gently press or use a rolling pin and roll the dough to fit the ungreased 10″ springform tart pan.Once crust is smooth on bottom and up the sides of pan, prick with a fork. Cut a 12″ round parchment paper, crumble to wrinkle then unwrinkle, position in tart pan over the dough as you will par-bake or blind bake the crust. Here’s how: fill the parchment liner with dried beans, rice or pie weights if you have them. Place on reserved parchment lined baking sheet and bake 15 minutes. After baking remove from oven, lower oven heat to 350° F and let crust cool while you prepare the filling.
3. Make peach filling: In medium mixing bowl, peel, pit and slice 6-8 medium yellow peaches, place peach slices in bowl, add 1/4 teaspoon lemon juice, 1 tablespoon sugar Toss to coat. Set aside while you make the custard.
4.Make the custard, in a small mixing bowl, add 3 room temperature egg yolks, 3/4 cup sour cream, 1/2 cup sugar and 1/4 cup flour beat until smooth with a whisk. Add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg,1/4 teaspoon sea salt. stir to blend. Set aside.
5.Place cooled crust in tart pan on parchment lined baking sheet. Layer rows of peaches in a circular fashion on cooled shortbread crust, reserve the pretty slices for the top layer, as you will have two layers of peaches(unless your peaches were small in size). Once layered, dot with butter. Pour the egg custard over the peaches filling to the edge of crust. Don’t over fill as you want to see the peach design, but enough filling to cover.
6. Bake the tart at 350°F for 60-70 minutes or until custard is set. Tent tart with aluminum foil if custard and crust begin to brown to0 quickly. When finished baking, remove from oven. While tart is warm, brush melted jam over the top of the crust for added flavor and pretty glaze. Remove tart from springform pan, place on serving platter.
7.Serve warm or at room temperature with fresh whipped cream of vanilla or peach ice cream.
Notes
Store tart covered in refrigerator, best served day of making tart.
Crust will not get soggy. It is a great crust for other shortbread pies, mini tarts desserts.
Georgia yellow cling peaches are sweet and pretty in color, depending on the flesh of your peaches will determine the color of peaches on the tart.
You can substitute fresh peaches for canned or frozen. If using frozen, be sure to thaw and remove juice before placing in the tart shell. Drain canned peaches of all juices before layering in tart shell as well.
