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Prep Time:25 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 35 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 35 minsServings:8Yield:8 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:2 hrs 35 mins
Total Time:
2 hrs 35 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cups(about 5 1/4 oz.) whole-wheat pastry flour6tablespoonsgranulated sugar, divided¾teaspoonkosher salt, divided5 ½tablespoons(2 3/4 oz.) unsalted butter¼cup2% reduced-fat plain yogurt2tablespoonscold water4cupsfresh peeled peach slices (about 1 lb.) or 1 (20-oz.) pkg. frozen peach slices, thawed1 ¾cupsfresh blueberries1 ½tablespoonsall-purpose flour, plus more for dusting½teaspoonvanilla extract1tablespoonegg white (from 1 egg), lightly beaten2teaspoonsturbinado sugar
Cook Mode(Keep screen awake)
Ingredients
1 ½cups(about 5 1/4 oz.) whole-wheat pastry flour
6tablespoonsgranulated sugar, divided
¾teaspoonkosher salt, divided
5 ½tablespoons(2 3/4 oz.) unsalted butter
¼cup2% reduced-fat plain yogurt
2tablespoonscold water
4cupsfresh peeled peach slices (about 1 lb.) or 1 (20-oz.) pkg. frozen peach slices, thawed
1 ¾cupsfresh blueberries
1 ½tablespoonsall-purpose flour, plus more for dusting
½teaspoonvanilla extract
1tablespoonegg white (from 1 egg), lightly beaten
2teaspoonsturbinado sugar
DirectionsPlace pastry flour, 3 tablespoons of the granulated sugar, and 1/2 teaspoon of the salt in bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 times. Add yogurt and water, and pulse until pea-size pieces of dough begin to come together and dough just begins to pull away from sides of bowl, about 20 times. Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Wrap tightly with plastic wrap, and chill 1 hour or up to overnight.Preheat oven to 425F. Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Set aside.Unwrap dough, and place on a large sheet of parchment paper. Dust top of dough lightly with all-purpose flour, and roll into a 15-inch circle. Transfer dough and parchment paper to a large baking sheet. Pour fruit mixture into center of dough, and spread over dough, leaving a 2-inch border around edges. Fold dough edges in toward filling. Brush dough edges with egg white, and sprinkle with turbinado sugar. Freeze 10 minutes.Bake in preheated oven until filling is hot and bubbly and crust is golden brown, about 30 minutes. Let cool to room temperature, about 30 minutes.Originally appeared: 400 Calorie Recipes
Directions
Place pastry flour, 3 tablespoons of the granulated sugar, and 1/2 teaspoon of the salt in bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 times. Add yogurt and water, and pulse until pea-size pieces of dough begin to come together and dough just begins to pull away from sides of bowl, about 20 times. Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Wrap tightly with plastic wrap, and chill 1 hour or up to overnight.Preheat oven to 425F. Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Set aside.Unwrap dough, and place on a large sheet of parchment paper. Dust top of dough lightly with all-purpose flour, and roll into a 15-inch circle. Transfer dough and parchment paper to a large baking sheet. Pour fruit mixture into center of dough, and spread over dough, leaving a 2-inch border around edges. Fold dough edges in toward filling. Brush dough edges with egg white, and sprinkle with turbinado sugar. Freeze 10 minutes.Bake in preheated oven until filling is hot and bubbly and crust is golden brown, about 30 minutes. Let cool to room temperature, about 30 minutes.
Place pastry flour, 3 tablespoons of the granulated sugar, and 1/2 teaspoon of the salt in bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 times. Add yogurt and water, and pulse until pea-size pieces of dough begin to come together and dough just begins to pull away from sides of bowl, about 20 times. Turn dough out onto a piece of plastic wrap, and shape into a 6-inch disk. Wrap tightly with plastic wrap, and chill 1 hour or up to overnight.
Preheat oven to 425F. Toss together peaches, blueberries, all-purpose flour, vanilla, and remaining 3 tablespoons granulated sugar and 1/4 teaspoon salt in a large bowl. Set aside.
Unwrap dough, and place on a large sheet of parchment paper. Dust top of dough lightly with all-purpose flour, and roll into a 15-inch circle. Transfer dough and parchment paper to a large baking sheet. Pour fruit mixture into center of dough, and spread over dough, leaving a 2-inch border around edges. Fold dough edges in toward filling. Brush dough edges with egg white, and sprinkle with turbinado sugar. Freeze 10 minutes.
Bake in preheated oven until filling is hot and bubbly and crust is golden brown, about 30 minutes. Let cool to room temperature, about 30 minutes.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)300Calories9gFat52gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
