"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Country Peach Tart Recipe

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This recipe for Country Peach Tart, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Thursday, April 17, 2008


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

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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:

One piece equals:

215 Calories
8 g Fat
4 g Saturated Fat
16 mg Cholesterol
210 mg Sodium
35 g Carbohydrate
3 g Fiber
3 g Protein

Diabetic Exchanges:

1-1/2 starch, 1 fruit, 1 fat.

I got this recipe from Light Dessert of the Week [RecipeoftheWeek@email.tasteofhome.com] April 17, 2008




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