Rustic Peach and Raspberry Tart

One very large crust rolled out and heaped with fruit.

Very Carefully fold in edges, making sure

not to create any cracks in the dough.

You can easily get 12 servings out of this
type of tart, since it is hand shaped  and is wider
than a pie pan.

As Always,

ENJOY!

INGREDIENTS

8 large peaches, skinned and cut into slices

1/2 cup sugar

3 Tbs. instant tapioca

16 oz. frozen raspberries

1 recipe for double crust pie dough

extra sugar for sprinkling on top of tart

DIRECTIONS

  Prepare dough mixture.  Form into 1 large disk.  (You can not use pre-made frozen dough for this recipe, since those are too small.  They are made for pie pans.)  Wrap dough disk in plastic and put in the refrigerator for 30 minutes.

   In a large bowl add sliced peaches, sugar and instant tapioca.  Stir together.  Let set for 15 minutes. 

Preheat oven to 425 degrees.  Very carefully roll out the dough disk to form a 15 inch round.  Carefully transfer the dough to a parchment lined baking sheet.  

     Now add your frozen raspberries to the peaches and stir together.  Raspberries are very fragile and so I do not defrost them before baking because otherwise they fall apart.  By adding them frozen, they can cook in the tart with out breaking down.

     

   Mound your fruit mixture in the center of the rolled out disk.  Gently lifting an edge,( without creating any cracks, or all the juice will flow out during baking since this is free-form,) bring it up over the fruit.  Repeating 6 or 7 more times, to create a round shape.  Leaving the center of the tart open and fruit visible.  

    Sprinkle the top with sugar and put into the hot oven.  Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking for another 40 minutes, or until the crust is a golden brown and the fruit is bubbling.  Cool completely before serving