Peach Tart

Oxmoor House
one 9-inch tart


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Pastry for one 9-inch pie
1 egg, separated
1 1/2 pounds fresh peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of salt
2 tablespoons butter or margarine
1/4 cup whipping cream, warmed


Roll dough to 1/8-inch thickness on a lightly floured surface. Fit pastry into a 9-inch tart pan or pie plate.

Brush inside of shell with unbeaten egg white. Arrange peaches in shell; sprinkle with lemon juice.

Combine sugar, cinnamon, nutmeg, cloves, and salt; sprinkle over peaches. Dot with butter. Bake at 350° for 25 minutes.

Combine whipping cream and egg yolk, beating well with a wire whisk. Pour mixture over peaches. Continue baking at 350° for 20 minutes or until set. Cool to room temperature. Cut into wedges to serve.

Created date

February 2010