This post has been sponsored by Tenderflake.
Spring is here! Or at least it was for the past few days. I’ve been enjoying walking outside without my winter jacket, but it’s snowing today… so I guess I shouldn’t put it away just yet. Meanwhile, I’ll have to settle for eating spring-inspired dishes like this delicious peaches and cream tart.
This is one of those rustic-looking dishes that looks more difficult to make than it actually is. I love recipes like this because they are very forgiving, and still look impressive even when you break the slice when you’re cutting it.
This recipe uses premium 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 sour cream. You should not use fat-free sour cream though because it tends to turn into water 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. I love that this recipe tastes delicious whether you use canned or fresh peaches, so you can enjoy it all year round!
- 1 Tenderflake® Frozen All Vegetable Pie Shell
- 1 can (28oz) Peaches
- 3 Egg yolks, beaten
- ¾ cup (175 mL) Premium Sour Cream
- ¾ cup (175 mL) Sugar
- 3 tbsp (45 mL) Flour
- ½ cup Heavy Cream
- ⅛ tsp White Sugar
- ⅛ tsp Vanilla Extract
- ¼ 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.
This post has been sponsored by Tenderflake. All opinions are my own.
This recipe has been adapted from: https://appehtite.ca/recipe/peach-cream-tart/340