I know it. I posted a Peach Tart recipe barely a week ago. It's audacious to make - and blog about - two such decadent foods, on a healthy eating site to top it off, in such a short time span.


What's even more shocking is that I made this tart only a few days after said Peach Tart. And, as long as we're baring our souls here, I have every intent of making another variation this weekend.


There, I've said it. Now won't that make the calories not count or something?

Raspberry Peach Tart, adapted from Food 52
The original recipe calls for whole milk and butter, but I wanted a dairy-free version so I used almond milk and margarine instead. Feel free to use the real-deal if you prefer.

1 1/2 cup plus 2 tablespoons flour
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons almond milk
1/2 teaspoon almond extract or rum
2 tablespoons cold margarine or butter
1 granny smith apple, peeled and coarsely grated
1 pint raspberries, cleaned and dried well
1/2 teaspoon corn starch
2 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Preheat the oven to 425*. Line the bottom shelf with a piece of foil or a baking sheet; this will protect the oven from dripping juice while the tart is baking.

Now, make the dough. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and almond extract or rum. Pour this mixture into the flour mixture and mix gently with a fork. Be sure not to overwork it.

Transfer the dough to a tart pan (I used a 12-inch but a 10- or 11-inch would have been better). Press down on the dough with your fingers till it covers the bottom of the pan.

Next, make the crumb topping. In a separate bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the margarine. Use your fingers or a pastry cutter to cut the margarine into the dry ingredients until the mix is crumbly.

Now, assemble your tart. Spread the grated apple evenly over the crust. 

Toss the raspberries with the cornstarch and make a lovely border out of the starched berries around the edge of the tart. You'll probably make two rows of raspberries. 

In the center of the tart, inside the berry border, arrange the peaches in a concentric circle. Sprinkle all of the crumb topping over top. 

Bake for 35 to 45 minutes, until shiny, thick bubbles are erupting from the fruit and the crust is beginning to brown. Cool on a rack. Serve warm or room temperature. (It's also really nice as leftovers, eaten right from the fridge. Even right out of the pan. Trust me.)


Linking this up to This Chick Cooks and Weekend Bloggy Reading.