PEACH RASPBERRY TART RECIPES
RASPBERRY PEACH TART RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 : Calories 227 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 36g carbohydrate (20g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
PEACH-RASPBERRY STREUSEL TART RECIPE - BETTYCROCKER.COM
Looking for a classic dessert using Gold Medal® flour? Then check out this delightful fruit tart made with peach and raspberry.
Provided by Betty Crocker Kitchens
Total Time 2 hours 40 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
- Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
- Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.
Nutrition Facts : Calories 500 , CarbohydrateContent 60 g, CholesterolContent 90 mg, FatContent 5 , FiberContent 5 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 160 mg
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