Description
This delicious rustic peach raspberry tart features fresh peaches and raspberries, baked in a flaky crust and dusted with powdered sugar.
Ingredients
Scale
- 3–4 ripe peaches, sliced
- 1 cup raspberries
- 1 pre-made or homemade pie crust
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 egg, beaten (for egg wash)
- powdered sugar, for dusting
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Pie Crust: Roll out the pie crust on a lightly floured surface to fit your tart pan. Place the crust in the pan, trimming any excess.
- Prepare the Filling: In a large bowl, combine the sliced peaches and raspberries. Add sugar, flour, lemon juice, vanilla extract, and cinnamon. Gently toss the ingredients to coat the fruits evenly.
- Assemble the Tart: Spread the fruit mixture evenly over the pie crust. Fold the edges of the crust over the fruit, leaving the center exposed.
- Egg Wash: Brush the folded edges of the crust with the beaten egg to ensure a golden-brown finish.
- Bake: Place the tart in the oven and bake for 35-40 minutes, or until the crust is golden and the fruit is bubbly.
- Cool and Serve: Allow the tart to cool before dusting with powdered sugar. Serve warm or at room temperature.
Notes
- Fruit Options: You can substitute or add other berries like blueberries or blackberries for variety.
- Crust Thickness: For a more rustic look, keep the crust thicker on the edges.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Serving Suggestion: Pair the tart with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice