Ingredients for Best Peach Tart Paula Deen
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold butter
- sour cream
- 4-5 fresh peaches, peeled, pitted and sliced
- egg yolks
- 1 tablespoon sugar (for crust) and 1/2 cup sugar (for filling)
- peach preserves
- frozen orange juice concentrate
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Peach Tart Paula Deen? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Best Peach Tart Paula Deen
- Preheat oven to 375°F (190°C).
- Prepare the crust: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom.
- Trim and crimp the edges of the dough.
- Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden.
- Meanwhile, prepare the peach filling: In a bowl, gently toss the sliced peaches with sugar, cornstarch, lemon juice, and cinnamon.
- Pour the peach filling into the pre-baked tart shell.
- Bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
189g
Fat
74g
Carbs
26g
