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
Raspberry Peach Tart
Prep Time
15 min
Cook Time
25 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
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.
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