Summer Peach Custard Tart. This might just be the perfect summer barbecue dessert. So easy to make but your guests will think you slaved over it.

Summer Peach Custard Tart.
This beautiful summer peach custard 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.

Fresh or frozen peaches both work well in this simple recipe idea.
With fresh Ontario peaches in the stores at the moment, I couldn’t resist using my favourite 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. It was that good.

A perfect summer dessert.
If you can’t get enough peach recipes, like me, take a look at this Collection of 21 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes.
Originally published August 2012. Updated July 2020.

Summer Peach Custard Tart
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Summer Peach Custard Tart
Summer Peach Custard Tart - this might just be the perfect summer barbecue dessert. So easy to make but your guests will think you slaved over it.
Ingredients
- 1 ¾ cups graham crumbs
- ⅓ cup butter
- 3 tbsp sugar
- 1 cup sour cream
- ⅓ cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 4 peaches
Instructions
To prepare the crust
- Mix together the graham crumbs, melted butter and sugar 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.
To prepare the filling
- Whisk together the sour cream, sugar, vanilla extract and egg until the sugar is dissolved. Pour this into the baked shell.
- Thickly slice the peaches into wedges.
- 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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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 299Total Fat 16gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 6gCholesterol 60mgSodium 163mgCarbohydrates 37gFiber 2gSugar 26gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Pat
Wednesday 1st of June 2022
Can you use a pre-baked pie crust instead of graham cracker crust?
Elisabeth
Friday 27th of August 2021
Hi Barry. I’m making a gluten free version of your peach custard tart next weekend. I would like to slice and freeze the leftovers to enjoy one slice at a time. Does this recipe freeze well?
Pam
Tuesday 24th of August 2021
Made it yesterday. Unfortunately I had to use white-flesh peaches. So not as pretty as I would have liked. However it was still delishious. Will definitely make again.
Karen
Sunday 8th of August 2021
Made this for yesterday for brunch. Needed special recipes because it was the the first family gathering after Covid started. It was absolutely awesome. Great crust. Used peaches with their skin on. Saves a lot of drippy mess and they taste great done that way. Thanks !
bearh
Friday 6th of August 2021
is it 1/3 cup suger for the custard?