This
beautiful summer tart is so simple and so utterly delicious, folks will think
that you slaved over a hot oven to make it. The truth is it takes only a few
minutes to prepare for the oven. With fresh Ontario peaches in the stores at
the moment, I couldn't resist using my favorite summer fruit in this incredible
tart. We served it at dinner last week and then everyone in the house fought
over the leftovers. I practically never have seconds of dessert but went
looking for thirds of this perfect summer fruit dessert.
Crust
1
3/4 cups graham crumbs
1/3
cup melted butter
3
tbsp sugar
Mix
together well and press into the bottom and sides of an 11 inch fluted tart pan
with a removable bottom. Bake for 7 minutes at 350 degrees F.
Whisk together until the sugar is dissolved:
Whisk together until the sugar is dissolved:
1
cup full fat sour cream
1/3
cup sugar
2
tsp vanilla extract
1
large egg
Pour this into the baked shell. Thickly slice into wedges:
4 to 5 ripe peaches, depending on size.
You want to slice the peaches thick so that they stick out of the cream filling. Add only enough of the slices to bring the custard to the top of the pan.
Bake for 25-30 minutes at 325 degrees F, until the center is set and jiggly. Cool completely in the fridge before cutting and serving.
+ comments + 5 comments
Looks wonderful & easy to make as well. Hope to try this out this upcoming weekend! Thanks.
Looks so good. Love them peaches. Just dropped by from the Girls Night In, glad you dropped by.
This looks fantastic. Do you leave the skins on the peaches? The recipe doesn't mention peeling them, and it looks like they might be on in the pictures. That would certainly make the recipe quicker to prepare!
no peeling necessary
Just when I thought I have tried everything with peach, I stumble upon a really delicious treat! A must try!
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