Country Peach Tart

Our Test Kitchen staff came up with this peachy change of pace from a traditional baked fruit pie. Great for company, it's sure to impress guests--especially when it's served warm from the oven. For pretty presentation, serve slices with a dollop of reduced-fat whipped topping or a scoop of low-fat frozen yogurt.

INGREDIENTS:

3/4 cup cake flour
1/2 cup whole wheat flour
6 tablespoons sugar, divided
1/2 teaspoon salt
4 tablespoons cold butter
1 tablespoon canola oil
3 tablespoons cold water
2 tablespoons buttermilk
2 tablespoons all-purpose flour
4 cups fresh or frozen sliced peaches, thawed
1 tablespoon fat-free milk

DIRECTIONS:

In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Wrap in plastic wrap and refrigerate for at least 1 hour.

On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar.

Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment paper onto a wire rack to cool.

Yield: 8 servings.

NUTRITIONAL FACTS

One piece equals:

215 Calories
8 g Fat
4 g Saturated Fat
16 mg Cholesterol
210 mg Sodium
35 g Carbohydrate
3 g Fiber
3 g Protein

Diabetic Exchanges:

1-1/2 starch, 1 fruit, 1 fat.

TASTY TIP

Correctly measuring both dry and liquid ingredients is important for a successful recipe experience.
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