The dreary days of winter are finally behind us, but I haven’t gotten out of my wintertime funk yet. I need some serious sunshine!! It doesn’t look like we’ll have very much of that for a while though, so I’ll have to make my own with this sunny peaches and cream tart.
I had never eaten a tart made with sour cream before, and while I love sour cream glazed doughnuts, I was apprehensive about how it would taste. I can assure you that it’s actually delicious. The sweetness of the peaches tames the sourness, but it’s not cloyingly sweet. This is a beautiful tart to serve at a summer barbecue or pack for a picnic.
I love that this peaches and cream tart looks great even when it crumbles and breaks. It has rustic charm, so don’t worry about trying to make it look perfect!
You can easily make this tart with either fresh or canned peaches, the canned ones will just be a bit softer. However, the type of sour cream you use is very important. I used a premium full-fat sour cream, which is much thicker than regular sour cream. It looks a bit like Greek yogurt, actually. I used this because it results in a thick and creamy filling, but if you can’t find premium sour cream, feel free to use regular full fat sour cream. You should not use fat-free sour cream though, because it tends to break down when you bake it, which might ruin your tart.
Also, if you would rather not put alcohol in the whipped cream, feel free to leave it out and add a bit more vanilla extract instead. This would be a good idea if you’re planning to serve this peaches and cream tart to children. You can also omit the whipped cream entirely – it’s totally up to you!
- 1 Tenderflake® Frozen All Vegetable Pie Shell
- 1 28 oz can peaches
- 3 egg yolks ,beaten
- ¾ cup (175 mL) premium sour cream
- ¾ cup (175 mL) sugar
- 3 tbsp (45 mL) flour
- 1/2 cup heavy cream
- 1/8 tsp white sugar
- 1/8 tsp vanilla extract
- 1/4 tsp Grand Marnier (optional)
Preheat oven to 400°F (200°C). Prepare the pie shell according to the package directions. Remove the pie shell from the oven and set aside to cool.
Reduce the oven temperature to 350°F (180°C). Drain the can of peaches, then arrange the fruit in the bottom of the pie shell in overlapping circles.
Next, combine the egg yolks, sour cream, sugar and flour. Beat with a whisk until smooth then pour the mixture over the peaches. If it seems like there is too much liquid for the pie shell, don't try to fit it all in. Pour up to the top of the shell and discard the rest.
Place the pie on a baking sheet and bake for 45-50 minutes. If the edges start browning too quickly, wrap them with tin foil and resume baking.
Remove from the oven and cool completely.
For the whipped cream, beat the cream on it's own with a electric hand mixer. Once soft peaks begin to form, add the rest of the ingredients and beat until you see medium peaks.
Serve the pie slightly chilled, or at room temperature, topped with a dollop of cream.
Recipe adapted from: https://appehtite.ca/recipe/peach-cream-tart/340Please note that the calories listed are only an estimate.
This post is sponsored by Tenderflake.
This recipe has been adapted from: https://appehtite.ca/recipe/peach-cream-tart/340