Peach tart

    1 hour 5 min

    This is a wonderful way of making use of peaches when in season. They are baked in a buttery sweetcrust pastry with a creamy egg custard.

    58 people made this

    Serves: 12 

    • 250g plain flour
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 200g caster sugar, divided
    • 115g butter
    • 6 fresh peaches - peeled, pitted and halved
    • 1 teaspoon ground cinnamon
    • 2 egg yolks
    • 250ml double cream

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 200 C / Gas 6.
    2. Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Rub butter into the flour until the mixture resembles breadcrumbs. Press into the bottom and up the sides of a 20x30cm baking dish. Place the peach halves cut side up on top of the base in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
    3. Bake for 15 minutes in the preheated oven. While the peaches are baking, whisk together the egg yolks and cream in a medium bowl. Pour over the peaches after the 15 minutes are up.
    4. Reduce the oven's temperature to 180 C / Gas 4. Return the dish to the oven and bake for 30 to 40 minutes, until golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    I have tried this recipe and there is a few problems. It says: 200g caster sugar - divided, but you only use 2 tablespoons of one of the divides. 200g minus 2 tablespoons is excessive to cover the peaches, I didn't use this much. Also when whisking the eggs and cream, to what consistancy before pouring over peaches? I whisked to mix and when cooked for 40 mins (goden brown), it wasn't wobbly when i switched the oven off, but when came to cut it after cooling, the cream was runny and the tart fell appart. The pieces tasted lovely, but a runny mess. There is no advice how to check if the tart is cooked. Please don't assume everyone is a great cook and will know how to cook when you write a recipe. I would not recommend, don't waste your time,money & ingredients.  -  14 Sep 2013


    I lost my 40 year plus peach kuchen recipe, this is identical to mine except my old recipe called for sour cream in place of whipping cream. I use lite sour cream and fresh nutmeg on top. Sour cream gives it a wonderful flavor.  -  03 Aug 2005  (Review from Allrecipes US | Canada)


    I would have added cinnamon and more butter to the crust and sliced the peaches rather than halve them. Otherwise, this was very good. *Tip- to peel peaches, dip them in boiling water for 30-60 seconds then dunk in ice cold water then peel. Very easy.  -  05 Jul 2006  (Review from Allrecipes US | Canada)