Peach Custard Tart

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Crust Ingredients
  • 12
    cup land o lakes butter, softened
  • 13
    cup sugar
  • 1 14
  • 12
    teaspoon almond extract
  • Filling Ingredients
  • 3
    cups peaches, peeled, sliced
  • 12
    cup sugar
  • 14
    cup whipping cream
  • 1
    tablespoon all-purpose flour
  • 1
  • 2
    tablespoons sliced almonds
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DIRECTIONS

  • Heat oven to 400°F Combine butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 1 1/4 cups flour and almond extract. Beat until well mixed.
  • Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake for 15 to 18 minutes or until light golden brown. Remove crust from oven; arrange peach slices over hot, partially baked crust.
  • Reduce oven temperature to 350°F Combine all remaining filling ingredients except almonds in small bowl with wire whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds. Bake for 32 to 40 minutes or until crust is golden brown and filling is set. Cool completely. Store refrigerated.
  • *Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.
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