RUSTIC PEACH TART WITH RASPBERRY DRIZZLE

Rustic Peach Tart With Raspberry Drizzle image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 14

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- pastry for single-crust pie (9 inches)
2 1/2 cup(s) sliced peeled fresh or frozen peaches
1/3 cup(s) packed brown sugar
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) ground cinnamon
FOR THE TOPPING
1/2 cup(s) all-purpose flour
1/3 cup(s) packed brown sugar
1/4 cup(s) cold butter, cubed
FOR THE RASPBERRY DRIZZLE
1/4 cup(s) water
1 cup(s) fresh or frozen raspberries, thawed
2 tablespoon(s) sugar
- fresh mint leaves, optional

Steps:

Roll pastry into a 14-in. circle; place on a parchment paper-lined baking sheet. Set aside.
In a large bowl, combine the peaches, brown sugar, flour and cinnamon; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. For topping, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 400° for 20-25 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool.
For raspberry drizzle, place the water, raspberries and sugar in a blender; cover and process until pureed. Strain raspberry mixture, reserving juice; discard seeds. Serve with tart. Garnish with mint if desired.