Rustic Peach Tart with Raspberry Drizzle |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Sweet peaches and tangy raspberry sauce make for a heavenly combination in this yummy tart. Everyone loves the crunchy, brown sugar crumb topping.Teresa Ralston, New Albany, Ohio Ingredients:
pastry for single-crust pie (9 inches) |
2-1/2 cups sliced peeled fresh or frozen peaches |
1/3 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
1/4 cup cold butter, cubed |
raspberry drizzle: |
1/4 cup water |
1 cup fresh or frozen raspberries, thawed |
2 tablespoons sugar |
fresh mint leaves, optional |
Directions:
1. Roll pastry into a 14-in. circle; place on a parchment paper-lined baking sheet. Set aside.
2. In a large bowl, combine the peaches, brown sugar, flour and cinnamon; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. For topping, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
3. Bake at 400° for 20-25 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool.
4. For raspberry drizzle, place the water, raspberries and sugar in a blender; cover and process until pureed. Strain raspberry mixture, reserving juice; discard seeds. Serve with tart. Garnish with mint if desired. Yield: 8 servings (1/2 cup drizzle).
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