This simple dessert is a scrumptious way to consume those extra ripe peaches.
Serves 16.
SODIUM CONTENT: 5.6 mg per serving
INGREDIENTS
CRUST:
1 3/4 c. all-purpose flour
1 c. sugar
2 t. Featherweight sodium-free baking powder (available at Whole Foods markets nationwide or online at healthyheartmarket.com)
1/2 c. (1 stick) unsalted butter, softened
1 egg
1 T. lowfat milk
2 t. pure vanilla extract
6 c. sliced fresh peaches (about 5-6 sm/med peaches, peeled, pitted and sliced)
1/3 c. peach or apricot preserves
DIRECTIONS
Preheat oven to 375 degrees. Grease a large sided baking sheet (approx 10 x 15-inches) and set aside.
Measure the flour, sugar and baking powder into a mixing bowl and whisk well. Add the butter, egg, milk and vanilla and stir well to combine, scraping the bottom and sides of the bowl to incorporate. Spoon batter onto prepared pan. Using your well-floured hands, carefully spread batter across the surface evenly and press into pan. Place pan on middle rack in oven and bake 10 minutes.
Remove pan from oven and arrange peach slices over surface of the crust as desired. Brush surface of the tart with the fruit preserves. Place the pan back on the middle rack in the oven and bake 20 minutes.
Remove pan from oven and place on wire rack to cool. Cool slightly before cutting and serving. Serve warm or cool.
