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Peach-Raspberry Streusel Tart
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Prep Time:
15 minutes
Total Time:
2 hours 40 minutes
Indulge in a luxurious Peach and Raspberry Fruit Tart with Gold Medal® flour.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons packed brown sugar
  • 1 egg yolk
  • 1 can (21 oz) peach pie filling
  • 1 cup frozen unsweetened raspberries
  • 1/2 cup quick-cooking oats
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or margarine
  • 1/4 cup chopped pecans
Instructions:
  • Preheat oven to 400°F. Combine crust ingredients in a small bowl using a spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly into an ungreased 9-inch tart pan with a removable bottom. Place the pan on a cookie sheet and bake for 15 to 20 minutes, or until lightly browned. Allow to cool for 10 minutes before adding the filling.
  • Lower oven heat to 350°F. Spread pie filling on the partially baked crust, then layer with raspberries. Combine topping ingredients in a medium bowl with a pastry blender or fork until crumbly, then sprinkle over the raspberries and pie filling.
  • Bake for 20 to 25 minutes until the filling is hot and the topping is golden brown. Allow to cool completely for about 1 hour and 30 minutes before serving.

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