Peach Cream Tart

By: Farberware Culinary Team

  • Yield:

    6-8 Servings

  • Course:



3 tablespoons finely chopped nuts, divided
3/4 cup crème fraiche
2 egg yolks
3/4 cup plus 1 tablespoon sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
Pinch of salt
2 large peaches, washed, dried and thinly sliced
Pre-baked tart shell


  1. Preheat oven to 350°F.
  2. Scatter 2 tablespoons of the ground nuts in the pre-baked tart shell. In a bowl, thoroughly whisk together the crème fraiche, egg yolks, 3/4 cup of sugar, almond extract, vanilla, and salt. Slowly pour the mixture over the nuts into the tart shell. Bake for 15 minutes.
  3. Remove tart from oven and arrange the peach slices over the top of the custard and sprinkle 1 tablespoon nuts and tablespoon sugar over the peaches.
  4. Return the tart to the oven and continue to bake for an additional 30 minutes. Serve the tart at room temperature.