Peach Raspberry Rustic Tart

Products Used
0
85
99
Peach Raspberry Rustic Tart
By Imperial Sugar
Prep Time:
20m
Bake/Cook Time:
20m - 25m
Yield:
6 servings

This rustic tart recipe is perfect for summer - fresh peaches and raspberries ensconced in a flaky, buttery crust. This free form, unstructured pie crust is beautiful by itself, but when topped with fresh fruit, it’s a showstopper.

Esta receta para la tarta rústica es la tarta perfecta para el verano -melocotones frescos y frambuesas combinados en una corteza de mantequilla crujiente. Esta corteza de pastel no estructurada es bella por sí misa, pero cuando la remata con fruta fresca, es un sensacional. 

Rating:
Rate it yourself
Tested by Imperial
Products Used

Ingredients

    Directions

    1. Preheat oven to 450°F. Place softened pie crust on ungreasesd baking sheet or baking stone.
    2. Combine sugar, flour and cinnamon in a large bowl. Add peaches toss gently to coat. Spoon peach mixture onto center of crust spreading to within 2 inches from edge. Fold crust edge over filling to create a rustic crust, pleating crust if necessary. Top with raspberries.
    3. Brush crust edge with water and sprinkle with sugar.
    4. Bake for 20-25 minutes or until crust in golden brown. Remove from oven.
    5. Cool before serving. Cut into wedges and serve with ice cream, if desired.
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    Tarta Rústica de Durazno y Frambuesas

    Products Used
    0
    85
    99
    Peach Raspberry Rustic Tart
    Por Imperial Sugar
    Tiempo de preparación:
    20m
    Tiempo de cocción / cocción:
    20m - 25m
    Rendimiento:
    6 porciones

    Esta receta para la tarta rústica es la tarta perfecta para el verano -melocotones frescos y frambuesas combinados en una corteza de mantequilla crujiente. Esta corteza de pastel no estructurada es bella por sí misa, pero cuando la remata con fruta fresca, es un sensacional. 

    Clasificación:
    Califíquelo usted mismo
    Tested by Imperial
    Products Used

    Ingredientes

    Direcciones

    Precaliente el horno a 450°F. 

    1. Coloque la tapa de masa ablandada en una bandeja para hornear no engrasada o una piedra para hornear.
    2. Combine el azúcar, la harina y la canela en un tazón grande. Agregue los duraznos, mezclando suavemente para cubrirlos. Con una cuchara, coloque la mezcla de durazno en el centro de la tapa de masa, extendiéndola hasta 2 pulgadas del borde. Doble el borde de la tapa de masa sobre el relleno para crear una corteza rústica, plisando la corteza si es necesario. Cubra con frambuesas.
    3. Utilizando un pincel, moje el borde de la corteza con agua y espolvoree con azúcar.
    4. Hornee durante 20-25 minutos o hasta que la corteza esté dorada. Retire del horno.
    5. Deje enfriar antes de servir. Corte en rodajas y sirva con helado, si lo desea.

     

     

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