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Rustic Peach Tart with Raspberry Drizzle

 Rustic Peach Tart with Raspberry Drizzle
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
8 ServingsPrep: 25 min. Bake: 20 min.


  • 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
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup cold butter, cubed
  • 1/4 cup water
  • 1 cup fresh or frozen raspberries, thawed
  • 2 tablespoons sugar
  • Fresh mint leaves, optional


  • 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.

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Rustic Peach Tart with Raspberry Drizzle (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 slice with 1 tablespoon raspberry drizzle equals 316 calories, 13 g fat (7 g saturated fat), 20 mg cholesterol, 148 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.