Prep Time 5 min
Cook Time 30 Min
Servings 12
Difficulty N/A


  • 2 large eggs, well beaten
  • 2 cups sour cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup Smucker's® Peach Preserves
  • 12 unbaked 3-inch pastry shells
  • Toasted slivered or sliced almonds*


  • Step 1

    HEAT oven to 350°F. Place pastry shells on cookie sheet.

  • Step 2

    *To toast nuts: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

  • Step 3

    COMBINE eggs, sour cream, and vanilla and almond extracts; blend well. Fold in preserves. Spoon mixture into pastry shells. Sprinkle tops with almonds.

  • Step 4

    BAKE 25 to 30 minutes, or until mixture is set. Refrigerate at least two hours before serving.