Ingredients Jump to Instructions ↓

  1. 3/4 cup cake flour

  2. 1/2 cup whole wheat flour

  3. 6 tablespoons sugar, divided

  4. 1/2 teaspoon salt

  5. 4 tablespoons cold butter

  6. 1 tablespoon canola oil

  7. 3 tablespoons cold water

  8. 2 tablespoons buttermilk

  9. 2 tablespoons all-purpose flour

  10. 4 cups fresh or frozen sliced peaches, thawed

  11. 1 tablespoon fat-free milk

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cake flour, whole wheat flour, 2 tablespoons sugar and salt. Cut in butter until crumbly. Add oil and toss with a fork. Gradually add water and buttermilk, tossing with a fork until mixture sticks together. Shape dough into a ball; flatten dough. Wrap in plastic wrap and refrigerate for at least 1 hour. On a lightly floured surface, roll out dough into a 14-in. circle. Transfer to a parchment-lined baking sheet. In a small bowl, combine 3 tablespoons sugar and all-purpose flour; add peaches and toss to coat. Spoon over pastry to within 2 in. of edges. Fold edges of pastry over peaches, leaving center uncovered. Brush folded edge with milk; sprinkle with remaining sugar. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Slide tart using parchment paper onto a wire rack to cool. Yield: 8 servings.


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