A delightful peach custard tart with a buttery crust and a crumbly topping, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the flour and salt for the crust.
Use a whisk to evenly distribute the salt in the flour.
Cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers for best results.
Add ice-cold water, one tablespoon at a time, mixing until a dough forms.
Avoid overmixing to keep the crust tender.
Roll out the dough on a floured surface to fit a 9-inch tart pan.
Chill the dough for 10 minutes if it becomes too soft.
Press the dough into the tart pan and trim any excess.
Use a fork to prick the base to prevent puffing.
Peel and slice the peaches into thin wedges.
Ripe peaches are easier to peel; blanch them if needed.
Arrange the peach slices in the crust in overlapping circles.
Start from the outer edge and work inward for a neat look.
Whisk together sour cream, egg yolks, sugar, flour, and vanilla extract until smooth.
Ensure no lumps for a creamy custard.
Pour the custard mixture over the peaches.
Pour slowly to avoid displacing the peaches.
Bake the tart for 30 minutes until the custard is partially set.
Check halfway through and rotate if needed for even baking.
Combine the topping ingredients in a bowl until crumbly.
Use your fingers for the best crumbly texture.
Sprinkle the topping evenly over the tart.
Cover the edges of the crust with foil if browning too quickly.
Bake for an additional 15 minutes until the topping is golden and the custard is set.
A toothpick inserted should come out clean.
Let the tart cool before serving warm or chilled.
Cooling helps the custard set fully.
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