This was a great dessert after our ribs. Very easy and delicious. I love fruit desserts in the summer, so I’m sure we will be making this again.
Peach Raspberry Tart
Credit: Homemade with Love by Jennifer Perillo
1 batch Sweet Butter Pastry Crust
4 peaches, peeled and sliced
½ pint raspberries
2 tablespoons unsalted butter, cut into 8 pieces
¼ cup granulated natural cane sugar
Place a rimmed baking sheet onto the center rack of the oven. Preheat the oven to 400 degrees.
On a lightly floured piece of parchment paper, roll the dough our into a 16-inch circle. Scatter the fruit over the dough, leaving a 4-inch border. Sprinkle the sugar over the fruit and dot with the pieces of butter. Fold the dough border up and over to partially cover the fruit, forming a crust.
Remove the baking sheet from the oven. Leaving the tart on the parchment paper, carefully place it on the heated baking sheet. Bake for 40 to 45 minutes or until the crust is a deep golden color and the fruit is bubbling in the center. Let the juices set and the tart cool on the pan for at least 10 to 15 minutes before serving. It is also great served at room temperature, but is best eaten the day it is made.
HOW TO PEEL A PEACH~ The best way to remove the skin from a peach is to cut an “X” on the bottom (called scoring it), then blanch it for 30 seconds in a pot of boiling water. The skins fall off easily this way.