RUSTIC PEACH TART WITH RASPBERRY DRIZZLE

Steps:

• Roll pastry into a 14-in. circle; place on a parchment paper-lined baking sheet. Set aside., In a large bowl, combine the peaches, brown sugar, flour and cinnamon; spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. For topping, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake at 400° for 20-25 minutes or until crust is golden brown and filling is bubbly. Using the parchment paper, slide tart onto a wire rack to cool., For raspberry drizzle, place the water, raspberries and sugar in a blender; cover and process until pureed. Strain raspberry mixture, reserving juice; discard seeds. Serve with tart. Garnish with mint if desired.