 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Dinner guests will be impressed with the interesting pairing of fruit in this lovely tart. I think you'll agree it tastes too good to share! Ingredients:
pastry for single-crust pie (9 inches) |
3 cups frozen sliced peaches, thawed |
1 cup fresh or frozen cranberries, thawed |
1/2 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground nutmeg |
1/4 teaspoon salt |
topping: |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/4 teaspoon ground cinnamon |
3 tablespoons cold butter |
1/4 cup slivered almonds, toasted |
Directions:
1. Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack.
2. In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust.
3. For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling.
4. Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking. Yield: 6-8 servings.
|
|