Peach and Raspberry Tart

Tarte aux Pêches et aux Framboises

Preparation info

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

In place of the blueberries, use about pounds of peaches, peeled and cut into large, 1-inch-thick slices, and ½ pint raspberries. Starting at the outer edge of the tart, overlap the peach slices in concentric circles and place the raspberries in the center. Sprinkle the fruit with 1 to 2 tablespoons of sugar, depending on the sweetness of the fruit. After it’s baked, glaze the peaches with hot Apricot Jelly Glaze and the raspberries with hot Currant Jelly Glaze.