Country Peach Tart Recipe

4.5 2 3
Country Peach Tart Recipe
Country Peach Tart Recipe photo by Taste of Home
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Country Peach Tart Recipe

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4.5 2 3
Publisher Photo
Our Test Kitchen staff came up with this peachy change of pace from a traditional baked fruit pie. Great for company, it's sure to impress guests--especially when it's served warm from the oven. For pretty presentation, serve slices with a dollop of reduced-fat whipped topping or a scoop of low-fat frozen yogurt.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 3/4 cup cake flour
  • 1/2 cup whole wheat flour
  • 6 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter
  • 1 tablespoon canola oil
  • 3 tablespoons cold water
  • 2 tablespoons buttermilk
  • 2 tablespoons all-purpose flour
  • 4 cups fresh or frozen sliced peaches, thawed
  • 1 tablespoon fat-free milk

Directions

In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar.
Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment paper onto a wire rack to cool. Yield: 8 servings.
Originally published as Rustic Peach Tart in Light & Tasty April/May 2004, p57

Nutritional Facts

1 piece: 215 calories, 8g fat (4g saturated fat), 16mg cholesterol, 210mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.

  • 3/4 cup cake flour
  • 1/2 cup whole wheat flour
  • 6 tablespoons sugar, divided
  • 1/2 teaspoon salt
  • 4 tablespoons cold butter
  • 1 tablespoon canola oil
  • 3 tablespoons cold water
  • 2 tablespoons buttermilk
  • 2 tablespoons all-purpose flour
  • 4 cups fresh or frozen sliced peaches, thawed
  • 1 tablespoon fat-free milk
  1. In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
  2. On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar.
  3. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment paper onto a wire rack to cool. Yield: 8 servings.
Originally published as Rustic Peach Tart in Light & Tasty April/May 2004, p57

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LindaFranz User ID: 6123695 232353
Reviewed Sep. 5, 2015

":)"

MY REVIEW
[email protected] User ID: 2552234 91580
Reviewed Apr. 17, 2008

"you can also substitute apples or apple pie filling & add some cinnamon for a different flavor"

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