Raspberry Peach Tart
A rustic version of a fruit pie.
- Preheat oven to 375°.
- In a food processor, process oats, flour, baking soda and salt. Add chilled butter; pulse until butter resembles the size of peas. Add vinegar and water slowly. Mix to form a firm dough. Chill the pastry dough in refrigerator for 30 minutes.
- In a medium bowl, combine filling ingredients.
- Divide oatmeal dough in half. Roll dough onto a lightly floured surface and to a 1/4-inch thick disc. If dough becomes too warm to work with, roll into a ball and refrigerate until chilled. Place oatmeal dough onto a parchment-lined baking sheet.
- Divide filling evenly between the two crusts. Fold edges in ½ inch to create a fluted edge. Bake for 30 minutes or until crust is golden and filling is bubbly. Serve with vanilla ice cream.
Recipe Courtesy of Chef Jonathan,
ALDI Test Kitchen