Our Test Kitchen staff came up with this peachy change of pace from a traditional baked fruit pie. Great for company, it's sure to impress guests--especially when it's served warm from the oven. For pretty presentation, serve slices with a dollop of reduced-fat whipped topping or a scoop of low-fat frozen yogurt.
Recommended: Pie Recipes Across America
- 3/4 cup cake flour
- 1/2 cup whole wheat flour
- 6 tablespoons sugar, divided
- 1/2 teaspoon salt
- 4 tablespoons cold butter
- 1 tablespoon canola oil
- 3 tablespoons cold water
- 2 tablespoons buttermilk
- 2 tablespoons all-purpose flour
- 4 cups fresh or frozen sliced peaches, thawed
- 1 tablespoon fat-free milk
- In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar.
- Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment paper onto a wire rack to cool. Yield: 8 servings.
Originally published as Rustic Peach Tart in Light & Tasty April/May 2004, p57
Reviews for Country Peach Tart
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 5, 2015
Reviewed Apr. 17, 2008
"you can also substitute apples or apple pie filling & add some cinnamon for a different flavor"