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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
3/4 cup cake flour |
1/2 cup king arthur premium 100% 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 king arthur unbleached all-purpose flour |
4 cups fresh or frozen sliced peaches, thawed |
1 tablespoon fat-free milk |
Directions:
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.
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