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.

Yield: 8 servings.

22% calorie reduction from traditional recipe

Ingredients

• 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

Instructions

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 for 25 to 30 minutes or until crust is golden brown and peaches are tender.
5. Serve warm or at room temperature.

Notes

* May substitute 12 packets Equal sweetener

Nutrition

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

Exchanges: 1/2 fruit, 1 starch, 1 fat

Attribution

Recipe and photo credit: Equal Sweetener