Sheet Pan Spiced Peaches and Cream Tart

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rustic tart featuring juicy peaches baked on a buttery crust with a creamy cinnamon-spiced custard, perfect for sharing. This American-inspired recipe, ready in about 70 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 8 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. To make the crust, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt in a food processor. Add 10 tbsp cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
  2. Step 2: Gradually add 4 to 6 tbsp ice water, pulsing until dough just comes together. Turn dough onto a floured surface and shape into a disk. Roll out into a 14x10-inch rectangle to fit a sheet pan.
  3. Step 3: Transfer dough to a parchment-lined sheet pan. Arrange 4 large sliced peaches evenly over the dough, leaving a 1-inch border.
  4. Step 4: In a bowl, whisk 3 large eggs, 1 cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 2 tbsp brown sugar until smooth. Pour custard evenly over the peaches.
  5. Step 5: Fold the dough edges over the filling to create a rustic border. Bake for 40-45 minutes until crust is golden and custard is set.
  6. Step 6: Let the tart cool slightly on a wire rack before slicing into squares to serve.

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