Best Peach Raspberry Streusel Tart Recipes

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RASPBERRY PEACH TART RECIPE BY TASTY



Raspberry Peach Tart Recipe by Tasty image

Here's what you need: all purpose flour, granulated sugar, kosher salt, unsalted butter, peach, raspberry jam, whole milk, instant vanilla pudding mix, vanilla coffee creamer, large egg whites, cream of tartar, granulated sugar, seedless raspberry jam, raspberry

Provided by Katie Aubin

Categories     Desserts

Time 6h

Yield 6 servings

Number Of Ingredients 14

1 cup all purpose flour
¼ cup granulated sugar
¼ teaspoon kosher salt
1 stick unsalted butter, melted
1 can peach
½ cup raspberry jam, plus more as needed
1 cup whole milk
½ package instant vanilla pudding mix
¼ cup vanilla coffee creamer
2 large egg whites, room temperature
¼ teaspoon cream of tartar
½ cup granulated sugar
4 tablespoons seedless raspberry jam, divided
raspberry, fresh or frozen and thawed, for garnish

Steps:

  • Make the crust: Preheat the oven to 350°F.
  • In a medium bowl, whisk together the flour, sugar, and salt. Pour in the melted butter and mix until thoroughly combined.
  • Press the dough evenly along the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom.
  • Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Let cool completely.
  • Make the filling: Place a strainer over a medium bowl. Pour the peaches into the strainer and reserve the juices. Transfer the peaches to a separate bowl and use a fork or potato masher to mash into small pieces. Set aside.
  • Spread the raspberry jam over the bottom of the cooled tart crust, adding more as needed to make an even layer. Freeze for 10 minutes to harden slightly.
  • In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. Whisk for 2 minutes, until the pudding thickens. Stir in the mashed peaches and let sit for 5 minutes to set.
  • Spread the pudding mixture over the tart crust. Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours.
  • Make the meringue cookies: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy. Increase the mixer speed to high and continue whipping until soft peaks form.
  • Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny with stiff peaks. Gently fold in 2 tablespoons of raspberry jam.
  • Fit a piping bag or zip-top bag with a star tip. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Paint the remaining 2 tablespoons of raspberry jam inside the bag. Fill the bag with the meringue.
  • Pipe 1-inch (2-cm) wide "kisses" of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.
  • Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet. Cool at room temperature until no longer warm to the touch.
  • Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.
  • Remove the tart from the pan, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 351 calories, Carbohydrate 70 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, Sugar 44 grams

THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST



The Easiest Peach-Raspberry Pie with Press-In Crust image

Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be baked in a muffin tin to make 12 adorable mini pies.

Provided by Rhoda Boone

Categories     Dessert     Kid-Friendly     Raspberry     Peach     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 16

For the crust and crumb topping:
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/4 cup sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 teaspoon ground cinnamon
1 tablespoon apple cider vinegar
For the filling:
1 1/2 pounds ripe yellow peaches (about 3-4 medium)
2 pints raspberries (about 4 cups)
1 cup sugar
6 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Special Equipment:
9" pie pan (not deep dish)

Steps:

  • Make the crust and crumb topping:
  • Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
  • Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
  • Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
  • Make the filling and bake the pie:
  • Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
  • Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
  • Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
  • Do Ahead
  • Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

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