Cranberry Peach Tart
A list of ingredients you will need:
Crust:
Prepared pastry for one-crust 9-inch pie
Filling:
1 - (20-oz) pkg. sliced, frozen peaches, thawed
1 cup - fresh or frozen cranberries, thawed
1/2 cup - Domino® Granulated Sugar
1/4 cup - all-purpose flour
1/2 teaspoon - nutmeg
1/4 teaspoon - salt
Topping:
2/3 cup - all-purpose flour
1/2 cup - firmly packed Domino® Light Brown Sugar
1/2 teaspoon - cinnamon
1/3 cup - butter or margarine, softened
1/2 cup - slivered almonds
Quick Tip »
For Blueberry Peach Tart, substitute fresh or frozen blueberries, thawed, for the cranberries.
Instructions »
To prepare pastry:
Preheat oven to 425°F. Line 9-inch tart pan or pie pan with pastry; trim edges until pastry is even with top edge of pan. Prick bottom of pastry with a fork. Bake 10 minutes. Remove from oven and reduce oven temperature to 375°F.
To prepare filling:
Combine filling ingredients in large bowl, tossing gently until well mixed. Spread evenly in partially-baked crust.
To prepare topping:
Combine flour, brown sugar, and cinnamon in small bowl. Using a fork or pastry blender, cut in butter until mixture resembles coarse meal. Stir in almonds. Sprinkle evenly over filling.
Bake 40-50 minutes or until filling is bubbly. Cover pie loosely with aluminum foil last 15-20 minutes of baking to prevent overbrowning.
Makes 6-8 servings.