This peaches and cream tart has an unexpected "cream" ingredient! Make this with fresh peaches in the summer, and canned peaches the rest of the year!
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 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!
The Secret "Cream" Ingredient
It's sour cream! 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.
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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!
Recipe Card
Peaches and Cream Tart
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Ingredients
For The Pie
- 1 Tenderflake® Frozen All Vegetable Pie Shell
- 1 796 ml can sliced peaches, (or 2 ½ cups of fresh peaches, peeled and sliced)
- 3 egg yolks, beaten
- ¾ cup (175 mL) premium sour cream
- ¾ cup (175 mL) sugar
- 3 tablespoon (45 mL) flour
For the Whipped cream
- ½ cup heavy cream
- ⅛ teaspoon white sugar
- ⅛ teaspoon vanilla extract
- ¼ teaspoon Grand Marnier, (optional)
Instructions
- 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.
Notes
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!For more yummy recipes using Tenderflake pastry visit Tenderflake.ca, or check them out on Facebook, Twitter and Pinterest.
Disclosure:
This post is sponsored by Tenderflake.
This recipe has been adapted from: https://appehtite.ca/recipe/peach-cream-tart/340
Muriel Duhamel says
Hi
Sheba
Can you make this pie with well drained can sliced peaches.? you in advance, but I have canned peaches and I would like to make this.
Muriel Duhamel
Shareba Abdul says
Hi Muriel! Yes, you can definitely use canned sliced peaches. I used a 796 ml can (drained) for this recipe. Thanks for asking. I’ll update the recipe card soon to make it clearer!
Jess @ whatjessicabakednext... says
Love this peaches and cream tart- it looks divine!
Shareba Abdul says
Thanks Jess!
Becca from ItsYummi! says
This makes me want to run to the store for peaches! 🙂
Shareba Abdul says
Definitely! It's so easy and super yummy!
Rachel Kathyg @ onlinesisterhood says
Shareba, this peach tart looks so yummy (and your whipped topping uh-mazing:) pinned. found at cast party wed. Hope you have a great week!
Shareba Abdul says
Thanks Rachel!
Cindy @ Pick Fresh Foods says
Looks delicious Shareba! Thanks for the tip about not using reduced fat sour cream.
Shareba Abdul says
Thanks Cindy!