Peachy Cherry-Almond Tart

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Prep 20 min
Total 2 hr 30 min
Ingredients 7
Servings 12

Fresh peaches and sweet cherries are surrounded with a creamy almond filling in this beautiful summer tart. MORE+ LESS-

By Pillsbury Kitchens

Updated January 12, 2010

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

package (7 or 8 oz) almond paste, cut into pieces

tablespoons butter or margarine, softened

eggs

tablespoons all-purpose flour

cups sliced peeled fresh peaches (about 2 medium)

1 1/2

cups pitted fresh dark sweet cherries

Steps

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1

Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. Spray square sheet of foil with nonstick cooking spray. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edge if necessary.
2

In small bowl with electric mixer, beat almond paste and butter on medium speed until well blended. Add eggs 1 at a time, beating well after each addition. Beat in flour until well blended.
3

Arrange peach slices and cherries in crust-lined pan. Pour almond mixture over fruit; press all fruit pieces into filling to cover.
4

Place tart on preheated cookie sheet in oven; bake 35 to 40 minutes or until crust is golden brown and center is set. After 15 to 20 minutes of baking, cover tart loosely with sprayed foil to prevent excessive browning. Cool completely, about 1 1/2 hours. Serve at room temperature or chilled, plain or with whipped cream. Store in refrigerator.

Nutrition Information

Nutrition Facts

Serving Size:

Calories: 210
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 45mg; 14%
Sodium: 110mg; 5%
Potassium: 170mg; 5%
Total Carbohydrate: 24g; 8%
Dietary Fiber 2g 7% Sugars 13g
Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;