Golden Raisin Peach Tart

Submitted by: Geoff Southwick

Free-form tarts filled with golden peaches and California raisins.
  • Yields 6 individual tarts
  • Details

    • Serving Size: 1 tart


    • 1 tablespoon brown sugar
    • 1 tablespoon butter
    • 6 fresh ripe peaches, sliced
    • 1 cup California golden raisins
    • Pinch of orange zest
    • 1/2 cup shortening
    • 1/2 teaspoon salt
    • 1 1/3 cups all-purpose flour, sifted
    • 3 to 4 tablespoons ice water, divided
    • Granulated sugar


    Cook brown sugar and butter together in saucepan. When sugar is dissolved and mixture is bubbling, add peaches, raisins and orange zest. Cook until peaches are softened, about 2 to 3 minutes. Set aside to cool.

    For pie crust, measure shortening, salt and flour into food processor and pulse a few times, being careful not to over mix. Turn onto cutting board and make a well in center. Add 3 tablespoons ice water and knead gently until just incorporated. Shape dough into a long roll and flatten with palm of hand. Wrap in plastic wrap and chill thoroughly. Divide into 6 pieces and roll each into a 6-inch round. Divide and spoon filling onto center of rounds and braid edges of dough. Sprinkle with sugar. Bake 10 to 12 minutes at 350°F until golden. Serve warm; just as is with whipped cream or ice cream on top, or with heavy cream to pour over.

    Nutrition Facts Per Serving

    Calories 400 (42% from fat); Total Fat 19g (sat 6g, mono 8g, poly 5g, trans 2g ); Cholesterol 5mg; Protein 4g; Carbohydrate 56g; (Dietary Fiber 4g; Sugars 29g; ); Iron 2mg; Sodium 220mg; Calcium 27mg; Potassium 436mg

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