Brickle-Crunch Peach Tarts
- In a medium mixing bowl stir together the sugar, flour, and cinnamon. Add the peaches; cherries, cranberries, or raisins; and the lemon juice. Toss to coat peaches. If using frozen peach slices, let the peach mixture stand for 15 to 30 minutes or until the peaches are partially thawed but still icy.
- Prepare Basic Pastry Dough as directed. On a lightly floured surface, roll each portion of dough into a 7-1/2-inch circle. Trim circles to 7 inches. Transfer the circles to an ungreased baking sheet. Stir the peach mixture. Spoon half of the peach mixture in the center of each circle, leaving about 1-1/2-inch border. Fold the border up around peach mixture, crimping pastry to form an edge.
- Mix brickle pieces and almonds. Sprinkle over peach mixture. Bake in a 375 degree F oven about 25 minutes or until edges are golden and peaches are tender. Cool tarts slightly on baking sheet on a wire rack. Serve warm. If desired, top with ice cream. Makes 2 tarts.
From the Test Kitchen
Go country-style with fried chicken and a side dish of buttered corn.
Nutrition Facts (Brickle-Crunch Peach Tarts)
- Per serving:
- 445 kcal ,
- 23 g fat
- (5 g sat. fat ,
- 188 mg sodium ,
- 56 g carb. ,
- 6 g pro.