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Nutrition Facts
Nutrition facts per serving:
- Calories 194
- Protein(gm)3
- Carbohydrate(gm)31
- Fat, total(gm)7
- Cholesterol(mg)5
- Saturated fat(gm)2
- Dietary Fiber, total(gm)3
- Sodium(mg)66
Peach Crumble Tart
Bake: 1 hr 2 mins
Oven: 450 degrees /375 degrees F
Ingredients
- 1 recipe Oil Pastry
- 1/2 cup regular rolled oats
- 1/4 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 6 medium fresh peaches (2 pounds), peeled, pitted, and thinly sliced (about 6 cups) or 2 16-ounce packages frozen unsweetened peach slices, thawed and undrained (about 7 cups)
- Frozen light whipped dessert topping, thawed (optional)
Directions
Preheat oven to 450 degrees F. Flatten Lower-Fat Oil Pastry into a disk. Roll between 2 sheets of waxed paper into a 12-inch circle. Remove top sheet of waxed paper; invert pastry into a 10-inch tart pan with a removable bottom. Ease pastry into pan, peeling off waxed paper and being careful not to stretch pastry. Press pastry into fluted side of tart pan; trim edge. Do not prick pastry. Line with double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until lightly browned.
Meanwhile for crumble topping, in a small bowl, combine oats, 1/4 cup flour, the brown sugar, and 1/2 teaspoon cinnamon. Stir in melted butter. Set aside.
Reduce oven temperature to 375 degrees F. In a large bowl, stir together granulated sugar, 1 tablespoon flour, and 1 teaspoon cinnamon. Add peaches. Gently toss until coated.
Spoon filling evenly into pastry shell.Top with crumble topping. Bake, uncovered, for 50 minutes or until browned and edges are bubbly. Serve warm or cool with whipped topping, if desired.
Nutrition Facts
Oil Pastry
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cooking oil
- 3 - 4 tablespoons fat-free milk
Directions
In a medium bowl, stir together the flour and salt. In a small bowl, combine the cooking oil and milk; add oil mixture all at once to flour mixture. Stir lightly with a fork until combined. If necessary, stir in 1 tablespoon additional fat-free milk to moisten (dough will appear crumbly). Shape dough into a ball.
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