Peach Tart

Preheat oven to 400 F. Have a 9″ tart pan with removable bottom ready.

In a bowl, add the all purpose flour, whole wheat pastry flour, butter, brown sugar and egg substitute. Mix with a spoon until well combined.

Place dough into the tart pan and press the dough firmly against the bottom and up the sides of the tart pan. You will need to work the dough a bit. Bake in the preheated oven for 10 minutes or until lightly golden.

Meanwhile, in a large skillet, add peaches, stevia, water and cornstarch. Cook until thick and bubbly, about 10 minutes. Stir the peaches constantly but be careful not to smash the peaches. When done remove skillet from heat and set aside. Let the mixture cool for about 10 minutes.

Carefully pour the peach mixture over the tart crust (or place it in a design instead of pouring it, if desired). Spoon in the juices that are left in the skillet. Let the tart cool. Once cooled, store the tart in the refrigerator for at least an hour before serving. This will firm up the tart.