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    Home » Recipes » Sweets

    Fresh Peach Custard Tart

    August 25, 2015 • Updated: June 13, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Fresh peach custard tart baked and resting on a glass cake stand. Two whole, ripe peaches in foreground. Pin texts reads: Fresh Peach Custard Tart with Vanilla-Cardamom Cream

    This easy, breezy Peach Custard Tart is light, creamy, and perfectly sweet; infused with a hint of cardamom, it's a fresh summer treat that always leaves them wanting more.

    Close-up of a fresh peach tart baked and resting on a glass cake stand. Two whole, ripe peaches in foreground.
    Jump to:
    • What's the Story Behind this Recipe?
    • What Goes into this Recipe
    • How to Make a Peach Custard Tart
    • FAQs & Expert Tips
    • Related Recipes
    • Fresh Peach Custard Tart

    What's the Story Behind this Recipe?

    Many moons ago, I lived just around the bend from a peach farm that was owned by my friend Candy. During the harvest season, Candy and I used to can peaches together, and I will always be grateful to her for sharing her secret for amazing peaches with me.

    (Shhhh. This is strictly between you and me now...It's cardamom.) Just a little sprinkle of this uniquely aromatic spice makes fresh peaches pop with so much flavor that it makes Cinnamon and Ginger both jealous.

    It is this simple addition of cardamom that elevates this Peach Custard Tart recipe, and makes it one of our favorite late summer desserts.

    What Goes into this Recipe

    Ingredient Notes

    ★ Peaches: We recommend using yellow, freestone peaches for this recipe. Peaches should be ripe, but not too soft.

    Freestone peaches are peaches in which the flesh is not attached to the pit, allowing you to easily remove it, which makes peeling and slicing much easier.

    Avoid using clingstone peaches, in which the fruit's flesh is attached to the pit. They make prep work far more difficult and time consuming.

    ★ Pastry: Use any homemade or premade pie dough for the tart shell.

    Try our Sweet Pie Crust! It's perfect for all your sweet pastry needs.

    How to Make a Peach Custard Tart

    Prepare Tart Pastry

    Blind Bake Pastry

    Preheat oven to 375° F | 190°C.

    Roll out pastry dough and lay it in a shallow pie dish or tart pan. Crimp or trim edges.

    Unbaked pastry crust rolled into a tart pan. The rolling pin has partially trimmed the edges.

    Use a fork to prick a few holes in the bottom of the pastry shell.

    Bake in preheated oven for 10-12 minutes.

    The crust should be bubbly but not yet browned. Set aside.

    Tart pastry after blind baking; slightly browned, in tart pan.

    Prepare Pastry Cream

    Pastry cream, or custard, is basically a thick cooked pudding that is a little less sweet than a traditional cooked pudding.

    In a medium bowl, whisk together egg yolks and egg. Set aside.

    In a small bowl, stir together cornstarch, sugar, and cardamom.

    In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.

    To avoid making scrambled eggs, temper the eggs by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time.

    When the entire ¼ cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture into the milk mixture in the saucepan, whisking constantly.

    Continue stirring until the mixture simmers and thickens. Remove from heat, and whisk in the butter and vanilla.

    2-panel collage: cooked vanilla cream; vanilla cream covered with plastic wrap.

    Pour this mixture into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate the prepared pastry cream for 15 minutes.

    Carefully pour the vanilla cream into the prepared tart shell. 

    NOTE: Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.

    Prepare Peaches

    Fill a medium bowl with cold water and add 2 teaspoons of lemon juice. (Orange juice works too!)

    Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice the peeled peaches into thin slices.

    Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.

    Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar.

    Raw sugar sprinkled on top of peaches in a tart pan.

    Bake Tart

    Return tart to 375° F | 190°C oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.

    Remove the baked tart from oven and allow it to cool for about 30 minutes.

    Glaze Tart

    Using a mixer, blender, food processor or hand blender, puree peach preserves.

    Use a pastry brush to brush the pureed peach preserves over the top of the warm peaches on top of tart.

    Corner of unbaked peach tart, with a jar of peach jam in the corner, and a red silicone pastry brush resting on edge.

    FAQs & Expert Tips

    Do you need to use pie weights when you blind bake the pastry?

    Generally, when blind-baking pastries, it is standard practice to use a circle of parchment filled with pie weights (or dried beans) to hold down the pastry as it bakes. That said, I don't usually use pie weights for this tart because it seems to bake up fine without them.

    If you'd like to use pie weights when you blind bake the tart shell, bake it for 8 minutes, and then remove the pie weights and bake an additional 5 minutes before moving on.

    How can you tell if a peach are ripe?

    Look for a deep yellow peach that gives slightly to a firm but gentle squeeze. A ripe peach will feel heavy and have just a few wrinkles in the skin near the stem.

    If there is very little give when you squeeze it, give the peach a few more days on the counter to ripen.

    Avoid using overly ripe peaches for this recipe, as they will be too soft to withstand the cooking process.

    This easy, breezy Peach Custard Tart is light, creamy, and perfectly sweet; infused with a hint of cardamom, it's a fresh summer treat that always leaves them wanting more.

    Related Recipes

    • Homemade Chocolate Covered Cherries
    • Cinnamon Roll Wreath (Danish Pastry Ring)
    • Orange Tea Ring (Danish Wreath)
    • Triple Ginger Pumpkin Pie

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Close-up of a fresh peach tart baked and resting on a glass cake stand. Two whole, ripe peaches in foreground.
    5 from 4 votes

    Fresh Peach Custard Tart

    This easy, breezy Peach Custard Tart is light, creamy, and perfectly sweet; infused with a hint of cardamom, it's a fresh summer treat that always leaves them wanting more.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time:30 minutes
    Cook Time:45 minutes
    Total Time:1 hour 15 minutes
    Servings: 16 slices
    Calories: 147kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Tart Pan
    • 1 Rolling Pin
    • 1 Blender or immersion blender

    Ingredients

    US Customary - Metric
    • 1 large sweet pie crust homemade or store-bought
    • 3 large peaches
    • 2 teaspoons lemon juice
    • 2 tablespoons Demerara sugar or turbinado
    • ¼ cup peach jam preserves, or jelly
    Cardamom Cream
    • 2 cups milk
    • ¼ cup cornstarch
    • ½ cup sugar
    • ¾ teaspoon cardamom
    • 1 whole egg
    • 2 egg yolks
    • 2 tablespoons butter
    • 1 teaspoon vanilla

    Instructions

    Prepare Tart Pastry

    • Preheat oven to 375° F | 190°C.
      Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges.
    • Use a fork to prick a few holes in the bottom of the pastry shell.
    • Bake in preheated oven for 10-12 minutes.
      The crust should be bubbly but not yet browned. Set aside.
      (See Blind Baking NOTES for more info.)

    Prepare Vanilla Cream

    • In a medium bowl, whisk together egg yolks and egg. Set aside.
    • In a small bowl, stir together cornstarch, sugar, and cardamom.In a heavy saucepan, add cornstarch mixture to milk and whisk to combine.
      Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.
    • To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time.
    • When the entire ¼ cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture into the milk mixture in the saucepan, whisking constantly.
      Continue stirring until the mixture simmers and thickens.
    • Remove from heat. Whisk in butter and vanilla.
      Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
      Refrigerate 15 minutes.
    • Pour cooled pastry cream into prepared pie crust.

    Prepare Peaches

    • Fill a medium bowl with cold water and add 2 teaspoons of lemon juice. (Orange juice works too!)
      Peel the peaches. (I prefer to use a quick boiling water bath to remove the skins.)
      Slice the peeled peaches into thin slices.
    • Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.
    • Arrange peach slices on top of the tart, and sprinkle with two tablespoons of raw sugar.

    Finish Tart

    • Place tart in a 375° F | 190°C oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.
      Remove the baked tart from oven and allow to cool for about 30 minutes.
    • Using a mixer, blender, food processor or hand blender, puree peach preserves.
      Use a pastry brush to brush the pureed peach preserves over the top of the warm peaches on top of tart.

    Notes

    Blind Baking without Pie Weights: Generally, when blind-baking pastries, I use a circle of parchment filled with pie weights (or dried beans) to hold down the pastry as it bakes. That said, I don’t usually use pie weights for this tart because it seems to bake up fine without them.

    Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top.
    However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.

    Nutrition

    Serving: 1slice | Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 71mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Lindsay Ingalls (@RunWithTongs) says

      August 25, 2015 at 10:00 am

      What a beautiful recipe! I'll have to try cardamom with my peaches sometime!

      Reply
    2. Louise says

      August 25, 2015 at 9:44 am

      5 stars
      What a peach season it has been Renée! I can see why you're in love with your new tart pan. Your Fresh Peach Tart looks heavenly! And that cream, oh my word! Thank you so much for sharing Renée. I will be pinning!!!

      Reply
    3. Erin @ Platings and Pairings says

      August 25, 2015 at 9:42 am

      This sounds amazing Reneé! I love the addition of the cardamom - Yum!

      Reply
    4. Bill Volckening says

      August 25, 2015 at 7:41 am

      5 stars
      Looks amazing!

      Reply

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