Peach Custard Tart - Great Neighborhood Cooks

Peach Custard Tart

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I have to tell you about my 13-year-old granddaughter, Georgia. She plays Lacrosse, is a talented singer & actor who loves theater. But Georgia’s great love is BAKING – and that girl can bake!

She loves baking cakes and cookies but her specialty is CUPCAKES. Decorated cupcakes that look like they came out Martha Stewart Magazine. We recently had a family baby shower and Georgia put herself in charge of dessert. She made all kinds of cupcakes piped with blue baby decorations (it’s a boy), red velvet cupcakes swirled to perfection with cream cheese frosting and lemon cupcakes filled with homemade lemon curd. I have never in my life made homemade lemon curd. (it comes in a jar a Publix.)

When I was in Upstate NY visiting in August she confessed that she didn’t like making pie crust. She went on the internet and found an alternative – a peach custard tart.

Off to the farm stand for tree ripened peaches, Wegman’s for a tart pan and she was all set. The original recipe called for vanilla but she thought it would taste better with almond – She hit the nail on the head – PERFECT

Another thing. Georgia’s great goal in life was to get taller than my 5’1″. She passed me by when she was about 9!

Peach Custard Tart


8 servings

Prep time

15 minutes

Cooking time

1 hour, 35 minutes



crust ingedients

  • 1/2 cup butter, softened 
  • 1/3 cup sugar
  • 1 1/4 cup all-purpose flour 
  • 1/2 teaspoon almond extract

tart filling ingredients

  • 3 large (about 3 cups) peaches, peeled and sliced*
  • 1/2 cup sugar
  • 1/4 cup heavy whipping cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sliced almonds

 *Substitute 1 (16-ounce) bag frozen sliced peaches, thawed, well-drained. Pat frozen peach slices dry with paper towels thoroughly before placing in tart.


  • Heat oven to 400°F. 
  • Combine butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 1/4 cups flour and almond extract; beat at low speed 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 15-18 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 bowl with whisk. Pour filling mixture over peach slices; sprinkle with sliced almonds.
  • Bake 32-40 minutes or until crust is golden brown and filling is set.
  • Cool completely. Store refrigerated.

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