Friday, July 4, 2008

Peach Custard Tart

This  continues to be one of my favourite desserts.  You can make it in tart pans with removable bottoms or make it in a cookie sheet to make it easy to take along for a summer BBQ potluck. 
  • 1 cup butter
  • 2 farm fresh eggs
  • 1 tablespoon Baking Powder
  • 1 cup sugar
  • 3 cups flour
  • 1/2 teaspoon salt
  1. Preheat oven to 350 F. 
  2. Stir together dry ingredients in a large bowl. 
  3. Cut in butter with a pastry blender. 
  4. Stir in beaten eggs.
  5.  Press into 10 X 15 inch pan.
  •  4 cups of sliced peaches
  •  2 teaspoons of tapioca
  •  Raspberry jam 
  1. Mix together sliced peaches and tapioca.
  2. Spread a thin layer of raspberry jam over crust and arrange sliced peaches over jam. 
  3. Bake for 25 minutes.
    • 1/2 cup sugar
    • 2 egg yolks
    • 2 cups sour cream
    • 1 teaspoon salt

    1. Mix together topping ingredients until smooth.
    2. Pour over partially baked crust.
    3.  Return to the oven for 10 minutes or until set. 
    4. Cool and then refrigerate until serving time. 
    Serve with whipped cream.


    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.