Raspberry Peach Tart
TOTAL TIME: Prep: 15 min. + standing Bake: 25 min. + cooling
YIELD: 8 servings.
There’s no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.— Mary Ann Rempel, Southold, New York
Ingredients
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2-2/3 cups sliced peeled peaches (about 4 medium)
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1 cup fresh raspberries
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1 tablespoon lemon juice
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1/2 cup sugar
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5 teaspoons quick-cooking tapioca
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1/2 teaspoon ground cinnamon
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1 sheet refrigerated pie crust
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1 tablespoon butter
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1 large egg white, lightly beaten
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1 tablespoon coarse sugar
Directions
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1.
Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes.
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2.
Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts
1 slice: 227 calories, 9g fat (4g saturated fat), 9mg cholesterol, 119mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 2g protein.
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