Rustic Peach Tart with Raspberry Drizzle Recipe

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Rustic Peach Tart with Raspberry Drizzle Recipe
Rustic Peach Tart with Raspberry Drizzle Recipe photo by Taste of Home
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Rustic Peach Tart with Raspberry Drizzle Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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).
Originally published as Rustic Peach Tart with Raspberry Drizzle in Country Woman August/September 2010, p44

Nutritional Facts

1 slice: 316 calories, 13g fat (7g saturated fat), 20mg cholesterol, 148mg sodium, 48g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 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
  1. Roll pastry into a 14-in. circle; place on a parchment paper-lined baking sheet. Set aside.
  2. 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.
  3. 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.
  4. 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).
Originally published as Rustic Peach Tart with Raspberry Drizzle in Country Woman August/September 2010, p44

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MY REVIEW
bbear User ID: 84682 191464
Reviewed Jul. 22, 2010

"Very good! My husband said this recipe is a keeper!! I didn't have any raspberries, a scoop of vanilla ice cream substituted nicely!"

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