This beautiful summer tart is so simple and so utterly delicious, folks will think that you slaved over a hot oven to make it. The truth is it takes only a few minutes to prepare for the oven. With fresh Ontario peaches in the stores at the moment, I couldn't resist using my favorite summer fruit in this incredible tart. We served it at dinner last week and then everyone in the house fought over the leftovers. I practically never have seconds of dessert but went looking for thirds of this perfect summer fruit dessert.
Crust
1 3/4 cups graham crumbs
1/3 cup melted butter
3 tbsp sugar
Mix together well and press into the bottom and sides of an 11 inch fluted tart pan with a removable bottom. Bake for 7 minutes at 350 degrees F.
Whisk together until the sugar is dissolved:
Whisk together until the sugar is dissolved:
1 cup full fat sour cream
1/3 cup sugar
2 tsp vanilla extract
1 large egg
Pour this into the baked shell. Thickly slice into wedges:
4 to 5 ripe peaches, depending on size.
You want to slice the peaches thick so that they stick out of the cream filling. Add only enough of the slices to bring the custard to the top of the pan.
Bake for 25-30 minutes at 325 degrees F, until the center is set and jiggly. Cool completely in the fridge before cutting and serving.
This beautiful summer tart is so simple and so utterly delicious, folks will think that you slaved over a hot oven to make it. The truth is it takes only a few minutes to prepare for the oven. With fresh Ontario peaches in the stores at the moment, I couldn't resist using my favorite summer fruit in this incredible tart. We served it at dinner last week and then everyone in the house fought over the leftovers. I practically never have seconds of dessert but went looking for thirds of this perfect summer fruit dessert.
Crust
1 3/4 cups graham crumbs
1/3 cup melted butter
3 tbsp sugar
Mix together well and press into the bottom and sides of an 11 inch fluted tart pan with a removable bottom. Bake for 7 minutes at 350 degrees F.
Whisk together until the sugar is dissolved:
Whisk together until the sugar is dissolved:
1 cup full fat sour cream
1/3 cup sugar
2 tsp vanilla extract
1 large egg
Pour this into the baked shell. Thickly slice into wedges:
4 to 5 ripe peaches, depending on size.
You want to slice the peaches thick so that they stick out of the cream filling. Add only enough of the slices to bring the custard to the top of the pan.
Bake for 25-30 minutes at 325 degrees F, until the center is set and jiggly. Cool completely in the fridge before cutting and serving.
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