Cranberry Peach Tart

You can look for fresh or frozen cranberries  for this Cranberry Peach Tart.  If you can’t find cranberries…use whatever fruit you like.

Cranberry Peach Tart Recipe

Cranberry Peach Tart

1 (15oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   I cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine or butter

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400 F.  Prepare pie crust according to package directions for filled one-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.

In large bowl, combine all filling ingredients; mix well.  Pour into pie-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork, cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400 F. for 30 to 40 minutes or until hot and bubbly around edge.   Serve warm or cool.

8 to 10 servings

(Recipe for the Cranberry Peach Tart was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

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