RASPBERRY PEACH TART

Raspberry Peach Tart image

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

Time 40m

Yield 8 servings.

Number Of Ingredients 10

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

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, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.