Raspberry Peach Tart Recipe
Raspberry Peach Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 25 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 25 min. + cooling

Ingredients

  • 2-2/3 cups sliced peeled peaches (about 4 medium)
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 5 teaspoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1 sheet refrigerated pie pastry
  • 1 tablespoon butter
  • 1 large egg white, lightly beaten
  • 1 tablespoon coarse sugar

Directions

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.
Unroll pastry sheet onto a parchment paper-lined 15x10x1-in. baking pan. Spoon filling over pastry to within 2 in. of edge; dot with butter. Fold pastry edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded pastry with egg white; sprinkle with sugar. Bake 25-30 minutes on a lower oven rack or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool. Yield: 8 servings.
Originally published as Raspberry Peach Tart in Healthy Cooking Annual Recipes Annual 2016, p221

Nutritional Facts

1 slice: 227 calories, 9g fat (4g saturated fat), 9mg cholesterol, 119mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 2g protein.

  • 2-2/3 cups sliced peeled peaches (about 4 medium)
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 5 teaspoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1 sheet refrigerated pie pastry
  • 1 tablespoon butter
  • 1 large egg white, lightly beaten
  • 1 tablespoon coarse sugar
  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.
  2. Unroll pastry sheet onto a parchment paper-lined 15x10x1-in. baking pan. Spoon filling over pastry to within 2 in. of edge; dot with butter. Fold pastry edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded pastry with egg white; sprinkle with sugar. Bake 25-30 minutes on a lower oven rack or until crust is golden and filling is bubbly. Transfer tart to a wire rack to cool. Yield: 8 servings.
Originally published as Raspberry Peach Tart in Healthy Cooking Annual Recipes Annual 2016, p221

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