RUSTIC PEACH TART WITH RASPBERRY DRIZZLE

Rustic Peach Tart with Raspberry Drizzle image

Sweet peaches and tangy raspberry sauce make for a heavenly combination in this yummy tart. Everyone loves the crunchy, brown sugar crumb topping. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Time 45m

Yield 8 servings (1/2 cup drizzle).

Number Of Ingredients 14

Ingredients

Pastry for single-crust pie (9 inches)
2-1/2 cups sliced peeled fresh or frozen peaches
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup cold butter, cubed
RASPBERRY DRIZZLE:
1/4 cup water
1 cup fresh or frozen raspberries, thawed
2 tablespoons 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.

Nutrition Facts : Calories 316 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 148mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.