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4-Ingredient Strawberry Peach Tart – Pioneer COOKERY

4-Ingredient Strawberry Peach Tart

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Ingredients

  • 1 (9 inch) pre-made pie crust, whole grain preferred
  • 2 cups fresh sliced strawberries
  • 2 cups fresh sliced peaches
  • 1/4 cup coconut sugar
  • 1 cup (plain) Greek yogurt
  • 2 tablespoons honey
  • 3 tablespoons water

Instructions

  1. Preheat oven to 375 and line a baking sheet with parchment paper and set aside.
  2. Roll the pie crust into a circle, about 1/4 inch thick. Carefully lay the crust onto the prepared baking sheet.
  3. In a mixing bowl, combine the berries, peaches, and sugar. Mix to coat the fruit in the sugar and pour into a mount in the center of the dough circle, leaving about 2 inches of crust on each side of the mound.
  4. Fold up the sides of the crust over the mound of fruit to secure the fruit. The center of the mound should be showing. Bake for 30 to 45 minutes or until crust is lightly browned. Serve slightly warm.

Yields: 8 servings | Serving Size: 1 slice | Calories: 178 | Total Fat: 7g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 120mg | Carbohydrates: 27g | Fiber: 2g | Sugar: 11g | Protein: 1g

SmartPoints (Freestyle): 6

Source : SkinnyMs.

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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