Peach Raspberry Tart

Saturday’s trip to the market yielded three pounds of small, ripe peaches – perfect for the tart I’ve been wanting to make. I also spied gorgeous half pints of raspberries, which I picked up to top off my tart. It smelled divine while baking, and tasted even better!

• 1 1/3 cups flour
• 1/2 teaspoon salt
• 1 stick butter, cold and cut up into 8 pieces
• 1/4 cup ice water

1. In the bowl of a food processor combine flour, salt, and butter, pulse until mixture looks like course crumbs. Add ice water slowly, pulsing until the mixture begins to clump. Place dough in a plastic bag, work to form a ball, flatten into a disk, and chill for an hour.

2. Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Ease dough into a 9-inch tart pan.

• 3 pounds peaches, pits removed and sliced
• 1/2 pint fresh raspberries
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 tablespoons cornstarch
• 1 tablespoon butter

1. In a large bowl, toss the peaches with the brown sugar, cornstarch, vanilla, and cinnamon.
2. Arrange slices in tart pan, top with raspberries, and dot with butter.
3. Bake at 425º for 20 minutes, turn oven down to 375º and bake for an additional 25 minutes. Cool on a wire rack.