Directions:
- Roll pastry into a 14-in. circle; place on a parchment paper-lined baking sheet. Set aside.
- In a large bowl, combine the peaches, brown sugar, flour and cinnamon; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. For topping, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
- Bake at 400° for 20-25 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool.
- For raspberry drizzle, place the water, raspberries and sugar in a blender; cover and process until pureed. Strain raspberry mixture, reserving juice; discard seeds. Serve with tart. Garnish with mint if desired. Yield: 8 servings (1/2 cup drizzle).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.24 Kcal (1952 kJ) | ||
| Calories from fat | 119.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.26g | 20% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 127.94mg | 5% | |
| Potassium | 177.73mg | 4% | |
| Total Carbs | 82.89g | 28% | |
| Sugars | 43.63g | 175% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 78.8mg | 131% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 215.44 Kcal (902 kJ) | ||
| Calories from fat | 55.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 20% | |
|---|---|---|---|
| Cholesterol | 7.05mg | 5% | |
| Sodium | 59.12mg | 5% | |
| Potassium | 82.12mg | 4% | |
| Total Carbs | 38.3g | 28% | |
| Sugars | 20.16g | 175% | |
| Dietary Fiber | 1.66g | 14% | |
| Protein | 2.21g | 10% | |
| Vitamin C | 36.4mg | 131% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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