{"id":36074,"date":"2021-06-07T06:36:20","date_gmt":"2021-06-07T10:36:20","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=36074"},"modified":"2021-06-07T06:36:20","modified_gmt":"2021-06-07T10:36:20","slug":"peach-raspberry-tart","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2021\/06\/07\/peach-raspberry-tart\/","title":{"rendered":"Peach Raspberry Tart"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"36075\" data-permalink=\"https:\/\/willceau.com\/news\/2021\/06\/07\/peach-raspberry-tart\/peachraz\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"PeachRaz\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?fit=640%2C480&amp;ssl=1\" class=\"aligncenter size-full wp-image-36075\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/06\/PeachRaz.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Saturday&#8217;s trip to the market yielded three pounds of small, ripe peaches &#8211; perfect for the tart I&#8217;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! <!--more--><\/p>\n<ul>\n<li>1 1\/3 cups flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 stick butter, cold and cut up into 8 pieces<\/li>\n<li>1\/4 cup ice water<\/li>\n<\/ul>\n<p>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.<\/p>\n<p id=\"yui_3_7_2_27_1367765249897_39\">2. Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Ease dough into a 9-inch tart pan.<\/p>\n<ul>\n<li>3 pounds peaches, pits removed and sliced<\/li>\n<li>1\/2 pint fresh raspberries<\/li>\n<li>1\/2 cup light brown sugar<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1\/2 teaspoon cinnamon<\/li>\n<li>2 tablespoons cornstarch<\/li>\n<li>1 tablespoon butter<\/li>\n<\/ul>\n<ol>\n<li>In a large bowl, toss the peaches with the brown sugar, cornstarch, vanilla, and cinnamon.<\/li>\n<li>Arrange slices in tart pan, top with raspberries, and dot with butter.<\/li>\n<li>Bake at 425\u00ba for 20 minutes, turn oven down to 375\u00ba and bake for an additional 25 minutes. Cool on a wire rack.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Saturday&#8217;s trip to the market yielded three pounds of small, ripe peaches &#8211; perfect for the tart I&#8217;ve been wanting to make. I also spied gorgeous half pints of raspberries, which I picked up to top off my tart. It &hellip; <a href=\"https:\/\/willceau.com\/news\/2021\/06\/07\/peach-raspberry-tart\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[3263,5087,1455],"class_list":["post-36074","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-peaches","tag-stone-fruits","tag-tarts"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-9nQ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":22462,"url":"https:\/\/willceau.com\/news\/2017\/07\/10\/peach-blueberry-tart\/","url_meta":{"origin":36074,"position":0},"title":"Peach Blueberry Tart","author":"Tina Garceau","date":"July 10, 2017","format":false,"excerpt":"It's peach season, and this easy, single crust tart is the perfect way to showcase these beauties! Even easier, is a method of dropping ripe peaches in boiling water for a few seconds, then to an ice bath, and their skins slip off - no knife needed! It really makes\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/07\/PeachBlue.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":24206,"url":"https:\/\/willceau.com\/news\/2018\/08\/15\/peach-crumb-tart\/","url_meta":{"origin":36074,"position":1},"title":"Peach Crumb Tart","author":"Tina Garceau","date":"August 15, 2018","format":false,"excerpt":"I bought big, fat Jersey peaches on Sunday morning with no particular game plan for them. On Tuesday morning they were ripe, and while I toyed with the idea of using them in a fruit salad for lunch - I remembered the pie dough I'd stashed in the freezer. I\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/08\/PeachCrumbTart.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20975,"url":"https:\/\/willceau.com\/news\/2016\/08\/15\/peach-tart\/","url_meta":{"origin":36074,"position":2},"title":"Peach Tart","author":"Tina Garceau","date":"August 15, 2016","format":false,"excerpt":"This tart is a snap to throw together - a press in dough, sliced peaches, and a sprinkled topping. A short bake time is perfect for the heat wave we've been having!\u00a0 For the crust: 1 1\/4 cups flour 1 stick of unsalted butter 1\/4 teaspoon salt 1\/2 cup granulated\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/Peach2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/Peach2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/08\/Peach2.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":19518,"url":"https:\/\/willceau.com\/news\/2015\/08\/31\/peach-strawberry-galette\/","url_meta":{"origin":36074,"position":3},"title":"Peach Strawberry Galette","author":"Tina Garceau","date":"August 31, 2015","format":false,"excerpt":"Galettes - when there's no time no make a pie. They're rustic, show off their luscious fillings, and can be thrown together in a snap. You can even use store bought crusts - no judgment here! A galette is the perfect dessert to bring to\u00a0an end of the summer soiree.\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/08\/PeachStrawberryGalette.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38627,"url":"https:\/\/willceau.com\/news\/2022\/08\/30\/peach-strawberry-galette-2\/","url_meta":{"origin":36074,"position":4},"title":"Peach Strawberry Galette","author":"Tina Garceau","date":"August 30, 2022","format":false,"excerpt":"The lazy man's pie, roll out the dough, fill with fruit, and turn up the sides! This galette is doable on a hot day because it bakes in only 30 minutes. It was delish! For the crust: 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons cold butter 1\/4 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/08\/PeachStrawberryGalette.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":46811,"url":"https:\/\/willceau.com\/news\/2026\/01\/05\/french-apple-tart\/","url_meta":{"origin":36074,"position":5},"title":"French Apple Tart","author":"Tina Garceau","date":"January 5, 2026","format":false,"excerpt":"Thinly sliced apples over a flaky crust, finished off with an apricot glaze - this tart is really something special. And truth be told, I was looking for a reason to use this new-to-me rectangular tart pan! 1 1\/3 cups flour 1\/2 teaspoon salt 8 tablespoons butter 1\/4 cup ice\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/FrenchApple.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/FrenchApple.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/01\/FrenchApple.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/36074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=36074"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/36074\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=36074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=36074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=36074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}