Golden Raisin Peach Tart
Submitted by: Geoff Southwick
Free-form tarts filled with golden peaches and California raisins.
- 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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