Best 2 Cranberry Peach Tart Recipes

Indulge in a delightful medley of flavors with our tantalizing Cranberry Peach Tart. This delectable treat combines the vibrant tartness of cranberries with the sweet juiciness of peaches, all wrapped in a flaky, buttery crust. Our comprehensive guide features three variations of this classic dessert: a traditional Cranberry Peach Tart, an elegant Lattice-Topped Cranberry Peach Tart, and a delightful Cranberry Peach Galette. Each recipe offers its own unique charm and taste experience, catering to different preferences and skill levels. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you towards creating this stunning dessert that's perfect for any occasion.

Here are our top 2 tried and tested recipes!

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

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.

Tips:

For the best results, use fresh, ripe peaches. If you can't find fresh peaches, you can substitute frozen or canned peaches, but be sure to drain them well before using.
To make sure the tart crust is cooked through, pre-bake it for 10-15 minutes before adding the filling.
If you don't have a pastry blender, you can use two forks to cut the butter into the flour.
Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
When assembling the tart, be sure to brush the edges of the crust with egg white. This will help to seal the crust and prevent the filling from leaking out.
Bake the tart until the crust is golden brown and the filling is bubbling.
Let the tart cool for at least 15 minutes before serving. This will help the filling to set.

Conclusion:

This cranberry peach tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this cranberry peach tart a try!