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Cranberry Peach Tart

 Cranberry Peach Tart
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!
6-8 ServingsPrep: 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;

2 of 2

Cranberry Peach Tart (continued)

Directions (continued)

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