Peach Custard Tart

    1 hour 15 minutes

    This is a very simple recipe for a deliciously gooey peach custard tart. Can be made all year with tinned peaches. Delicious hot with ice cream or alone cold.

    65 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (220g) white sugar, divided
    • 125g butter
    • 6 fresh peaches - peeled, pitted and halved
    • 1 teaspoon ground cinnamon
    • 2 egg yolks
    • 1 cup heavy cream

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Preheat the oven to 200 degrees C.
    2. Sift the flour, baking powder, salt and 2 tablespoons of sugar into a large bowl. Cut in butter by pinching between your fingers until the mixture resembles coarse polenta. Press into the bottom and up the sides of a 20x30cm baking dish.
    3. Place the peach halves cut side up on top of the crust in a nice pattern. Mix together the remaining sugar and cinnamon; sprinkle over the peach halves.
    4. 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.
    5. Reduce the oven's temperature to 180 degrees C. Return the dish to the oven and bake for 30 to 40 minutes, until golden brown.

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    Reviews in English (46)


    Thank you, my family loved this. I used a tin of sliced peaches, with the juice drained off  -  14 Jan 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 USA and 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 USA and Canada)