Cranberry Peach Tart

Directions

• Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack.
• In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust.
• For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling.
• Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.