Sweet and juicy peaches make this tart irresistibly delicious for the whole family! Transform your kitchen into a scratch bakery with this slimmed down dessert that’s easy to make. Kids can make it from start to finish and they will take pride in the finished product of deliciousness because it makes an impressive presentation for any occasion.
1 cup whole wheat flour
1 cup white flour enriched
½ teaspoon sea salt
2 teaspoons brown sugar, packed
¼ cup sunflower oil or vegetable oil
½ cup + 1/8 cup olive oil, cold pressed
2 tablespoons low-fat milk
½ teaspoon vanilla extract
4 medium ripe peaches, pitted and sliced 1/2-inch wide
1. Preheat oven to 425°F.
2. In a mixing bowl, combine flours, salt and 1 teaspoon brown sugar and stir until thoroughly mixed. In a small mixing bowl, whisk together sunflower oil and ¼ cup olive oil, milk and vanilla extract. Pour the wet mixture into dry mixture and mix lightly with a fork.
3. Transfer the dough to a 10-inch tart pan (with a removable bottom) and use your fingers (don’t curl your fingertips into the dough) to pat out the dough evenly to cover the bottom on pan, then pushing it up the sides to meet the edges. The dough should be about 1/8 inch thick throughout the pan.
4. In the wet mixture bowl, add peaches and remaining 1 teaspoon of brown sugar and toss gently until sugar is evenly distributed.
5. Starting from the outside, arrange the peaches to overlap in a concentric circle over the crust; fill in the center with a pattern of your choice, and try to avoid any open space.
6. Brush the peaches lightly and evenly with the 1/8 cup of olive oil.
7. Bake for 35-45 minutes until shiny, and crust in slightly browned. Cool on a rack and serve warm or at room temperature.
8. Optional: Serve each slice with a scoop of vanilla ice cream.
Makes 8 servings (1 slice per serving).
Nutrition Facts per serving: 320 calories; 18g fat (2g sat fat, 13g mono, 1g poly, 0g trans fats); 0mg cholesterol; 35g carbohydrate (3g fiber, 11g sugar); 5g protein; 150mg sodium; 6% Daily Value (DV) vitamin A; 8% DV vitamin C; 2% DV calcium; 8% DV iron.
– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.