Remove and place on a cooling rack to cool. Bake this in the center of your oven at 375 oF/190 oC for about 35-45 minutes until the top if golden brown. Sprinkle your crumb mixture on top and now you’re ready to bake! If you want to remove the peach skin, you can place the peaches in boiling water for a couple minutes and the skin will come off easily. You can remove the skin from the peaches if you want, but I was going for ease here. Then top with the sliced peaches and raspberries. Just spread some seedless raspberry jam onto the bottom. You will have leftover crumb mixture to save for the topping. Press about 2 1/2 cups of the mixture into the bottom of your tart pan. To that you want to stir in your melted butter.
0 Comments
Leave a Reply. |