Friday, May 02, 2008

• Country Peach Tart

  

  3/4 cup cake flour
  1/2 cup whole wheat flour
  6 tablespoons sugar, divided
  1/2 teaspoon salt
  4 tablespoons cold butter
  1 tablespoon canola oil
  3 tablespoons cold water
  2 tablespoons buttermilk
  2 tablespoons all-purpose flour
  4 cups fresh or frozen sliced peaches, thawed
  1 tablespoon fat-free milk
  Directions:
  In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
  On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar.
  Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment paper onto a wire rack to cool. Yield: 8 servings.

  • 7:53 AM
  • 6 eprops
  • 6 comments