Peach, Apricot, or Nectarine Sour Cream Custard Tart
Indulge in the luscious flavors of this Peach, Apricot, or Nectarine Sour Cream Custard Tart. This delightful dessert features a rich, velvety custard made from sour cream, fresh citrus, and a hint of orange liqueur, all nestled within a buttery sweet tart pastry. Topped with perfectly arranged slices of ripe peaches, apricots, or nectarines, this tart is a stunning centerpiece for any occasion. The balance of creamy, fruity, and zesty flavors makes it a perfect treat for warm summer evenings or special family gatherings. Best served with a drizzle of vanilla sauce or a dollop of apricot sauce, it's sure to impress your guests and become a new favorite in your dessert repertoire.
N/A
Servings
320
Calories
10
Ingredients
Ingredients
Sweet Tart Pastry Dough
1 (baked, sufficient for a 10-inch tart ring)
Egg
1 (lightly beaten)
Orange Zest
2 tablespoons (grated or finely chopped (from 2 oranges))
Orange Liqueur
3 tablespoons
Orange Juice
1/2 cup (freshly squeezed (from 2 oranges))
Sour Cream or Crème Fraiche
3/4 cup
Granulated Sugar
6 tablespoons
Flour
3 1/2 tablespoons (sifted)
Peaches or Nectarines
1 - 1 1/2 lb (washed, not peeled)
Apricots
1 - 1 1/2 lb (washed, not peeled)
Instructions
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1. Prepare the Tart Shell: Begin by baking your sweet tart pastry shell in a 10-inch tart ring according to your favorite recipe. Ensure it's fully cooled before adding the filling.
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2. Preheat the Oven: Set your oven to 350°F (175°C) and adjust the rack to the upper third position. Place a heavy baking sheet on the rack to catch any drips.
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3. Make the Custard: In a food processor or blender, combine the egg, orange zest, orange liqueur, orange juice, sour cream (or crème fraiche), granulated sugar, and sifted flour. Blend until the mixture is smooth and well combined. If mixing by hand, whisk the egg with zest, liqueur, and juice in a large bowl, then incorporate the sour cream, sugar, and flour until smooth, breaking up any lumps.
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4. Prepare the Fruit: For peaches or nectarines, wash and slice the fruit into sixths without peeling. Lay the fruit slices in a circular pattern, skin side down, starting at the outer edge of the tart shell. Fill in the middle with additional slices.
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5. For apricots, wash and cut them into fourths without peeling. Arrange the apricot slices in concentric circles, and place 2-3 slices in the center.
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6. Fill the Tart: Place the custard mixture in a heatproof bowl and warm it gently over simmering water until just warm to the touch. Carefully pour the custard into the tart shell, ensuring it seeps around the fruit slices.
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7. Bake: Transfer the tart to the preheated oven using the baking sheet. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center. Keep an eye on it during the last few minutes.
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8. Cool: Once baked, allow the tart to cool completely on a wire rack. Slide a cardboard round underneath and remove the tart ring gently.
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9. Serve: Enjoy the tart at room temperature, optionally with Vanilla Sauce flavored with orange liqueur or a simple Apricot Sauce.
Nutrition Information
18g
Fat
40g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients in the Peach, Apricot, or Nectarine Sour Cream Custard Tart?
The tart consists of a sweet tart pastry shell filled with a custard made from eggs, orange zest, orange liqueur, orange juice, sour cream or crème fraiche, sugar, and flour, topped with fresh peaches, apricots, or nectarines.
Which fruits can be used for this tart recipe?
You can use fresh peaches, apricots, or nectarines for this recipe.
Do I need to peel the peaches or nectarines before slicing?
No, the peaches and nectarines should be washed and sliced into sixths without peeling.
How should the apricots be prepared for the tart?
Apricots should be washed and cut into fourths without peeling.
What size tart ring is recommended for this recipe?
A 10-inch tart ring is recommended for this recipe.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
Where should I position the oven rack for baking the tart?
Adjust the oven rack to the upper third position.
How do I make the custard mixture?
In a food processor or blender, combine the egg, orange zest, orange liqueur, orange juice, sour cream, granulated sugar, and sifted flour until smooth.
Can I mix the custard by hand if I don't have a food processor?
Yes, whisk the egg with zest, liqueur, and juice in a large bowl, then incorporate the sour cream, sugar, and flour until smooth.
How should peaches or nectarines be arranged in the tart shell?
Lay the fruit slices in a circular pattern, skin side down, starting at the outer edge and filling toward the middle.
How should apricot slices be arranged in the tart shell?
Arrange the apricot slices in concentric circles, placing 2-3 slices in the very center.
Should the custard be cold when I pour it into the shell?
No, the custard mixture should be warmed gently over simmering water until just warm to the touch before pouring it into the shell.
How long does the tart need to bake?
Bake the tart for 40-45 minutes.
How do I know when the tart is finished baking?
The tart is done when the custard is set but still slightly jiggly in the center.
Should I use a baking sheet when putting the tart in the oven?
Yes, place a heavy baking sheet on the rack to catch any drips and to help transfer the tart safely.
Can I use crème fraiche instead of sour cream?
Yes, the recipe allows for either 3/4 cup of sour cream or crème fraiche.
How should the tart be cooled after baking?
Allow the tart to cool completely on a wire rack before removing the tart ring.
What is the recommended serving temperature?
The tart is best enjoyed when served at room temperature.
What sauces pair well with this fruit tart?
It is excellent with a vanilla sauce flavored with orange liqueur or a simple apricot sauce.
How many calories are in a serving of this tart?
There are approximately 320 calories per serving.
What is the fat content of this dessert?
Each serving contains approximately 18g of fat.
How many carbohydrates are in a serving?
There are approximately 40g of carbohydrates per serving.
How much protein is in one serving?
Each serving provides 6g of protein.
How much orange juice is needed for the custard?
You will need 1/2 cup of freshly squeezed orange juice, which is roughly the amount from 2 oranges.
How much orange zest is required?
The recipe calls for 2 tablespoons of grated or finely chopped orange zest.
What type of sugar is used in the custard?
The recipe uses 6 tablespoons of granulated sugar.
Do I need to sift the flour?
Yes, the 3 1/2 tablespoons of flour should be sifted before being added to the custard mixture.
How much fruit is needed total?
You will need 1 to 1.5 pounds of either peaches, nectarines, or apricots.
Is the tart shell pre-baked?
Yes, the sweet tart pastry shell should be fully baked and cooled before you add the filling.
What kind of orange liqueur should I use?
You can use your preferred brand of orange liqueur, such as Grand Marnier or Cointreau.