Country Peach Tart

Easier than a pie, but just as flavorful and appealing, you'll like this quick to fix dessert filled with cinnamon and almond spiked peaches. Use a refrigerated piecrust for added ease in preparation.

22% calorie reduction from traditional recipe.


  • Pastry for single crust 9-inch pie
  • 4 cups sliced pitted peeled fresh peaches or frozen peaches, thawed
  • 1/2 cup Equal Spoonful*
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract

* May substitute 12 packets Equal sweetener


  1. Roll pastry on floured surface to 12-inch circle; transfer to an ungreased baking sheet.
  2. Combine peaches, Equal, flour, cinnamon and almond extract; toss gently until peaches are evenly coated with mixture.
  3. Arrange peach mixture on pastry, leaving 2-inch border around edge of pastry. Bring pastry edge toward center, overlapping as necessary.
  4. Bake tart in preheated 425 degree F oven 25 to 30 minutes or until crust is golden brown and peaches are tender.
  5. Serve warm or at room temperature.

Makes 8 servings.

Nutrition information per serving: 161 cal., 2 g pro., 23 g carb., 7 g fat, 5 mg chol., 100 mg sodium

Food exchanges: 1/2 fruit, 1 starch, 1 fat

Recipe and photo credit: Equal Sweetener.