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Raspberry Peach Tart

There’s no shortage of fresh peaches and raspberries where I live. I use the fruit I grow to bake up this sweet and special fruit tart.— Mary Ann Rempel, Southold, New York
  • Total Time
    Prep: 15 min. + standing Bake: 25 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2-2/3 cups sliced peeled peaches (about 4 medium)
  • 1 cup fresh raspberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 5 teaspoons quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1 sheet refrigerated pie crust
  • 1 tablespoon butter
  • 1 large egg white, lightly beaten
  • 1 tablespoon coarse sugar

Directions

  • Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes.
  • Unroll pie crust onto a parchment paper-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.
Nutrition Facts
1 slice: 227 calories, 9g fat (4g saturated fat), 9mg cholesterol, 119mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 2g protein.

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