Cranberry Peach Tart

• Pastry for single-crust pie (9 inches)
• 3 cups frozen sliced peaches, thawed
• 1 cup fresh or frozen cranberries, thawed
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons cold butter
• 1/4 cup slivered almonds, toasted

1. Press pastry into an ungreased 9-in. fluted tart pan with removable bottom or press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425u0b0 for 5 minutes. Remove foil; bake 5 minutes longer or until lightly browned. Cool on a wire rack.
2. In a large bowl, gently toss the peaches, cranberries, sugar, flour, nutmeg and salt. Pour into crust.
3. For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over filling.
4. Bake at 375u0b0 for 40-45 minutes or until bubbly, covering loosely with foil during the last 20 minutes of baking.

pastry, peaches, frozen cranberries, sugar, allpurpose, ground nutmeg, salt, flour, brown sugar, ground cinnamon, cold butter, slivered almonds

Taken from www.tasteofhome.com/recipes/cranberry-peach-tart/ (may not work)