Friday, July 4, 2008

Peach Custard Tart

I found this recipe in a country church cookbook. The contributor was Bev K. I have made it for my family countless times and it will continue to be one of our summer favorites. I have made mine in a large tart pan with a removable bottom.

Yield: 10" X 15" pan Oven Temp: 350 F.

  • 1 cup butter
  • 2 farm fresh eggs
  • 1 tablespoon Baking Powder
  • 1 cup sugar
  • 3 cups flour
  • 1/2 teaspoon salt
  • Mix dry ingredients. Cut in butter. Add beaten eggs. Press into pan.
  • for 4 cups of sliced peaches. .mix in 2 teaspoons of tapioca
  • Spread a thin layer of Raspberry jam over crust and arrange sliced peaches over jam. Bake for 25 minutes.


  • 1/2 cup sugar
  • 2 egg yolks
  • 2 cups sour cream
  • 1 teaspoon salt

Mix topping. Pour over partially baked crust. Return to the oven for 10 minutes or until set. Cool. Keep in refrigerator. . .

This recipe will make one large tart and one small one or one 10 X 15 pan.

My family loves a good dollop of whipped cream. . .and or ice cream with it.


  1. That looks very good and the photo is good enough to eat!

  2. Yummm....that IS a good shot Lovella. Wonderful and I think that might round out a summer dinner planned for my guys this weekend.

  3. anything with peaches just makes me is a must try. perhaps for our weekend family gathering with our bc company.

  4. Your dessert looks so yummy...I'm ready for peach season.

  5. I agree with all the rest of you!
    I have to get one of those removeable bottom tart forms.