Butter Pecan Caramel Kringle


For the Tart Crust

Prepared pie crust for one 9" pie

3 cups peeled and sliced peaches

2 cups fresh or frozen blueberries (thawed and drained)

1/2 cup coconut sugar (or brown sugar)

1 tablespoon lemon juice

1/3 cup cornstarch, mixed with 4 tablespoons water

For the Whipped Cream

1/2 cup heavy whipping cream

1 tablespoon grated orange zest

2 tablespoons powdered sugar

For the Tart Crust

Fit pie crust into a 9" pie pan and pat up the sides pressing firmly against the sides.

Prick bottom of crust several times with a fork.

Bake crust at 350, for 9 to 10 minutes or until bottom is a very light golden brown, then set aside to cool.

In a medium saucepan, combine peaches, blueberries, sugar, lemon juice and cornstarch mixture.

Bring to a low simmer over medium heat until fruit is thick and juicy.

Pour fruit mixture into pre baked tart crust.

Bake tart at 350 for 45 for 50 minutes or until crust is golden brown and fruit filling is bubbly.

Cool on a wire cooling rack.

For the Whipped Cream

In a large bowl, beat heavy cream on high speed until soft peaks form.

Beat in orange zest and powdered sugar until stiff peaks form.

Slice tart and serve with whipped cream. Enjoy!
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