Raspberry Peach Tart

Name: Raspberry Peach Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings.
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 crust; 1 tablespoon butter; 1 large egg white, lightly beaten; 1 tablespoon coarse sugar

1 review

Test Kitchen Approved

Total Time

Prep: 15 min. + standing Bake: 25 min. + cooling

Makes

8 servings

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

Raspberry Peach Tart Recipe photo by Taste of Home

Next Recipe

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 crust
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 pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

Nutrition Facts

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

Raspberry Peach Tart

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home