Peach-Raspberry Streusel Tart

Looking for a classic dessert? Then check out this delightful fruit tart made with peach and raspberry.

  • prep time 15 min
  • total time 2 hr 40 min
  • ingredients 11
  • servings 8

Ingredients

Crust

1
cup all-purpose flour
1/2
cup butter or margarine, softened
2
tablespoons packed brown sugar
1
egg yolk

Filling

1
can (21 oz) peach pie filling
1
cup frozen unsweetened raspberries

Topping

1/2
cup quick-cooking oats
1/2
cup all-purpose flour
1/2
cup packed brown sugar
1/4
cup butter or margarine
1/4
cup chopped pecans
  • 1 Heat oven to 400°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side. Place pan on cookie sheet. Bake 15 to 20 minutes or until light brown. Cool 10 minutes before filling.
  • 2 Reduce oven temperature to 350°F. Spread pie filling over bottom of partially baked crust. Top with raspberries. In medium bowl, mix topping ingredients with pastry blender or fork until crumbly; sprinkle over raspberries and pie filling.
  • 3 Bake 20 to 25 minutes or until filling is hot and topping is golden brown. Cool completely, about 1 hour 30 minutes, before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    500
    (
    Calories from Fat
    245),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    15g,
    15%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    5g
    5%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Iron
    12%;
    Exchanges:
    2 Starch; 1 Fruit; 1 Other Carbohydrate; 5 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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