Peach and sour cream tart


Course: Cakes & Biscuits
Servings for  12  pieces
Calories per Serving: 262kcal


  • Soft butter  100 g
  • Packet of vanilla sugar  1
  • Sugar  150 g
  • Low protein flour  200 g
  • Chestnut flour (health food shop)  50 g
  • Vanilla pudding powder  20 g
  • Baking powder  2 tbsp
  • Zest of 1 untreated lemon 
  • Carbonated mineral water  200 ml
  • Sour cream 100 g
  • Salt  ½ tsp
  • Tinned peaches (drained weight) 450 g
  • Peach juice (collected) 250 ml
  • Rose water (pharmacy, Turkish supermarket) 1 tbsp
  • White cake glaze 1 packet


  • Beat the butter, vanilla sugar and sugar until fluffy. Add the flour, chestnut flour, vanilla pudding powder, baking powder, lemon zest, salt, mineral water and sour cream and work into a smooth dough.
    Place the dough in the springform cake tin. Drain the peaches and collect the juice. Slice the peaches and spread them on the cake in a fan-like pattern.
    Bake for approx. 45 min. at 180 °C in a fan oven. Leave the tart to cool in the springform cake tin.
    Prepare the cake glaze with the collected juice and rose water according to the instructions on the packaging and spread it on the peaches. Chill the tart in the fridge. 

Nutritional values per Serving

Calories: 262kcalProtein: 0.9gPhenylalanine: 54mgTyrosine: 42mgLeucine: 55mgMethionine: 13mg
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