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Country Peach Tart

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.
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min. + cooling
  • Makes
    8 servings

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. Cover 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 onto a wire rack to cool.
Nutrition Facts
1 piece: 215 calories, 8g fat (4g saturated fat), 16mg cholesterol, 210mg sodium, 35g carbohydrate, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.
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