Cranberry Peach Tart

Cranberry Peach Tart

Topped with slivered almonds and cinnamon-sugar, this tart is a crumbly sliver of pure delight.

YIELDS

6 to 8 servings

INGREDIENTS

Crust

  • prepared pastry for one-crust 9-inch pie

Filling

  • 1 package (20 oz.) sliced frozen peaches, thawed
  • 1 cup fresh cranberries or frozen, 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 almonds, slivered

INSTRUCTIONS

Crust

Preheat oven to 425°F. Line a 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; reduce oven temperature to 375°F.

Filling

Combine peaches, cranberries, sugar, flour, nutmeg and salt in a large bowl, tossing gently until well mixed. Spread evenly in partially baked crust.

Topping

Combine flour, brown sugar, and cinnamon in a 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 to 50 minutes, or until filling is bubbly. Cover pie loosely with foil for the last 15 to 20 minutes of baking to prevent overbrowning.

QUICK TIP

For Blueberry Peach Tart, substitute fresh blueberries (or frozen, thawed) for the cranberries.