Open Peach Tart

Mystic Seaport Cookbook

Open Peach Tart

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  • Prep Time


  • Total Time


  • Servings



  • 1

    recipe Short Crust

  • 3

    lbs. fresh peaches or 2 cans well drained peaches

  • C. sugar

  • 3

    T. cornstarch

  • C. heavy cream

  • ½

    t. vanilla

  • ½

    t. ground cinnamon


Prepare the pastry. Line a 9 inch pie pan, crimp border and chill. Scald peaches, pull off skins, discard pits, and slice the fruit. Arrange peach slices in overlapping circles in pastry. Stir 1/2 C. sugar with cornstarch and beat with half of the cream and vanilla. Pour over peaches. Sprinkle with cinnamon and bake in a 400 degree oven until peaches are tender, about 35 minutes. Whip remaining cream, whip in remaining sugar, and serve warm peach tart topped with the sweetened whipped cream.


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