Best 2 Cranberry Peach Tart Recipes

Cranberry peach tart is a classic dessert that combines the tartness of cranberries with the sweetness of peaches. It's a perfect way to use up fresh fruit in the summer, and it can be served as a snack, dessert, or even breakfast. Whether you're a seasoned baker or just starting out, this guide will help you find the best cranberry peach tart recipe for your needs. We'll cover everything from simple recipes that are perfect for beginners to more complex recipes that will challenge even the most experienced bakers. So gather your ingredients, preheat your oven, and let's get started!

Let's cook with our recipes!

CRANBERRY PEACH TART

Cranberry Peach Tart image

Dinner guests will be impressed with the interesting pairing of fruit in this lovely tart. I think you'll agree it tastes too good to share!

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

Pastry for single-crust pie (9 inches)
3 cups frozen sliced peaches, thawed
1 cup fresh or frozen cranberries, thawed
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/4 cup slivered almonds, toasted

Steps:

Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust. , For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling. , Bake at 375° for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.

Nutrition Facts : Calories 319 calories, Fat 13g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

SWEET & TART PEACH CRANBERRY PIE

Sweet & Tart Peach Cranberry Pie image

A lovely sweet and tart dessert pie that is sure to satisfy your desire to escape the normal pallet of taste. This is one of my original recipes, so I hope you enjoy it as much as my family and I do.

Provided by 1ChefJeff

Categories Pie

Time 55m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 6

Ingredients

1 (12 ounce) can cranberry juice concentrate
4 pilsberry refrigerated pie crusts
2 quarts canned peaches in juice
1/2 cup cranberries
1 tablespoon cornstarch
1 cup sugar

Steps:

Preheat oven to 350°F.
In a 5 quart no-stick pot, add peaches, cranberries, and sugar, Bring to a boil stirring constantly and remove from heat.
Add cornstarch to cold cranberry juice and stir until mixed well. Pour immediately into hot peach mix. Stir well and set filling aside.
Spray 2 pie baking dishes with no-stick spray and line the bottoms of pie dishes with soft pie shells pressing to bottom and sides. Trim off excess crusts.
Moisten the edges that make contact with the top with watter or egg wash, which ever you prefer.
Fill bottom crusts with equal amounts of filling, stopping about 1/4 inch from top.
Unroll and cover with remaining 2 pie shells, pressing down around the edges to seal them together, cut off excess crust.
With a sharp knife cut at least 3 long slits in tops to allow pie to vent.
Bake at 350°F for 35 to 40 minutes and tops are golden brown.
Remove from oven and allow to cool 45 minutes.

Nutrition Facts : Calories 345, Fat 11.1, SaturatedFat 3.6, Sodium 185.9, Carbohydrate 60.4, Fiber 3.1, Sugar 36.1, Protein 3.3

Tips:

1. Use Fresh and Ripe Fruits: - Select firm and brightly colored peaches. - Cranberries should be plump and deep red. 2. Prepare the Crust in Advance: - Make the pie crust dough ahead of time and chill it for at least 30 minutes before rolling out. - This will prevent the dough from becoming too sticky and difficult to work with. 3. Blind Bake the Crust: - To prevent a soggy bottom, pre-bake the pie crust for 10-12 minutes before filling it. - Use pie weights or dried beans to weigh down the crust while baking. 4. Make the Filling: - Combine the peaches, cranberries, sugar, cornstarch, lemon juice, and spices in a bowl. - Toss to coat the fruits evenly. 5. Transfer the Filling: - Pour the fruit filling into the prepared pie crust. - Dot with butter for extra richness and flavor. 6. Brush the Crust: - Before baking, brush the edges of the crust with milk or egg wash. - This will help the crust brown and give it a golden color. 7. Bake the Tart: - Bake the tart for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. - Allow the tart to cool slightly before slicing and serving.

Conclusion:

With its vibrant colors and sweet-tart flavor, this cranberry peach tart is a delightful treat for any occasion. The combination of fresh peaches and cranberries, complemented by a flaky pie crust, creates a perfect balance of flavors and textures. Whether you serve it warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream, this tart is sure to impress your guests. So, gather your ingredients, preheat your oven, and embark on this culinary journey to create a dessert that will leave a lasting impression. Happy baking!