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Cranberry Peach Tart

Becky Sadler
Ingredients Instructions

Ingredients
  

  • Pastry for a 9 inch one crust pie
  • 3 cups sliced frozen peaches thawed
  • 1 cup fresh or frozen cranberries thawed (or Cr
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
Almond crumb topping:
  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter softened
  • 1/2 cup slivered almonds

Instructions
 

  1. Heat oven to 425 degrees. Line tart pan or pie pan with pastry. Prick bottom with fork. Bake 10 minutes. Remove from oven. Lower to 375 degrees. Combine remaining ingredients (except for topping) in a large bowl. Toss until well mixed. Spread evenly in partially baked crust. For topping, mix flour, sugar, and cinnamon. Cut in 1/3 cup butter. Stir in slivered almonds. Spread evenly over peach mixture. Bake 40-50 minutes (cover loosely with foil the last 15-20 minutes to prevent over browning).