Recipe

Golden Raisin Peach Tart

by: Chef Geoff Southwick

Free-form tarts filled with golden peaches and California raisins.

Details

Yields Makes 6 individual tarts
Serves:

INGREDIENTS

1 tbsp. brown sugar
1 tbsp. butter
6 fresh ripe peaches, sliced
1 c. California golden raisins
Pinch of orange zest

1/2 c. shortening
1/2 tsp. salt
1-1/3 cups all-purpose flour, sifted
3 to 4 tablespoons ice water, divided
Granulated sugar

PROCEDURE

Cook brown sugar and butter together in saucepan. When sugar is dissolved and mixture is bubbling, add peaches, raisins and orange zest. Cook until peaches are softened, about 2 to 3 minutes. Set aside to cool.

For pie crust, measure shortening, salt and flour into food processor and pulse a few times, being careful not to over mix. Turn onto cutting board and make a well in center. Add 3 tablespoons ice water and knead gently until just incorporated. Shape dough into a long roll and flatten with palm of hand. Wrap in plastic wrap and chill thoroughly. Divide into 6 pieces and roll each into a 6-inch round. Divide and spoon filling onto center of rounds and braid edges of dough. Sprinkle with sugar. Bake 10 to 12 minutes at 350°F until golden. Serve warm; just as is with whipped cream or ice cream on top, or with heavy cream to pour over.

Nutrition Information (per serving)

Calories 400(42% from fat); Total Fat 19g (sat 6g, mono 8g, poly 5g); Cholesterol 5mg; Protein 4g; Carbohydrates 56g; Fiber 4g; Iron 2mg; Sodium 220mg; Calcium 27mg