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Rustic Peach Tart with Raspberry Drizzle

Sweet peaches and tangy raspberry sauce make for a heavenly combination in this yummy tart. Everyone loves the crunchy, brown sugar crumb topping.—Teresa Ralston, New Albany, Ohio

8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

Pastry for single-crust pie (9 inches)
2-1/2 cups sliced peeled fresh or frozen peaches
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup cold butter, cubed
RASPBERRY DRIZZLE:
1/4 cup water
1 cup fresh or frozen raspberries, thawed
2 tablespoons sugar
Fresh mint leaves, optional

Directions

Roll pastry into a 14-in. circle; place on a parchment paper-lined
baking sheet. Set aside.
In a large bowl, combine the peaches, brown sugar, flour and
cinnamon; spoon over pastry to within 2 in. of edges. Fold up edges
of pastry over filling, leaving center uncovered. For topping,
combine flour and brown sugar; cut in butter until mixture resembles
coarse crumbs. Sprinkle over filling.

2 of 2

Rustic Peach Tart with Raspberry Drizzle (continued)

Directions (continued)

Bake at 400° for 20-25 minutes or until crust is golden brown and
filling is bubbly. Using the parchment paper, slide tart onto a wire
rack to cool.
For raspberry drizzle, place the water, raspberries and sugar in a
blender; cover and process until pureed. Strain raspberry mixture,
reserving juice; discard seeds. Serve with tart. Garnish with mint
if desired.
Yield: 8 servings (1/2 cup drizzle).

Nutrition Facts: 1 slice with 1 tablespoon raspberry drizzle equals 316 calories, 13 g fat (7 g saturated fat), 20 mg cholesterol, 148 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.