Publisher Photo
Publisher Photo
Dinner guests will be impressed with the interesting pairing of fruit in this lovely tart. I think you'll agree it tastes too good to share!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 cups frozen sliced peaches, thawed
  • 1 cup fresh or frozen cranberries, thawed
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup slivered almonds, toasted

Directions

Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack.
In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust.
For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling.
Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking. Yield: 6-8 servings.
Originally published as Cranberry Peach Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p96

Nutritional Facts

1 piece: 319 calories, 13g fat (6g saturated fat), 16mg cholesterol, 220mg sodium, 49g carbohydrate (27g sugars, 2g fiber), 3g protein.

  • Pastry for single-crust pie (9 inches)
  • 3 cups frozen sliced peaches, thawed
  • 1 cup fresh or frozen cranberries, thawed
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup slivered almonds, toasted
  1. Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack.
  2. In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust.
  3. For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling.
  4. Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking. Yield: 6-8 servings.
Originally published as Cranberry Peach Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p96

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