Best Cranberry Peach Tart Recipes

SWEET & TART PEACH CRANBERRY PIE

Steps:

• Preheat oven to 350°F.
• In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
• Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
• Spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. Trim off excess crusts.
• Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
• Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
• Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
• With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
• Bake at 350°F for 35 to 40 minutes and tops are golden brown.
• Remove from oven and allow to cool 45 minutes.

CRANBERRY PEACH TART

Steps:

• 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., In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust. , 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. , Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.