We bought some locally grown peaches this past week, but then we both got sick and didn't quite feel like eating much, much less healthy snacks. Some of them were getting a bit soft, so I decided I need to make something with them. I thought about my peach cobbler, and then peach pie, but settled on peach tarts. However, I didn't feel like making small ones, so I decided to try a RUSTIC PEACH TART.
RUSTIC PEACH TART
1 pie crust (I use the recipe in my KitchenAid mixer cookbook.)
3 cups peaches
4 tsp. flour
1/4 tsp. nutmeg
1 Tbsp. lemon juice
1 Tbsp. sliced almonds
-Preheat oven to 375.
-Roll out pie crust on a cookie sheet so that it is close to 13 inches.
-In a bowl, combine flour, sugar, and nutmeg. Add peaches and lemon juice; toss to coat.
-In the center of the crust, pile the peach filling on, but leave two inches around the edge.
-Fold up edges over filling, crimping as you go, so that it is flush.
-Sprinkle almonds over filling and brush milk onto the crust.
-Bake for 35-42 minutes until crust is brown. Let cool on cookie sheet for 30 minutes.
This was so good and only took about 30 minutes to prepare, and then I could pop it in the oven and go about my business! The nutmeg flavor was subtle yet definitely left me dreaming of fall. Next time, I think I will make a praline pecan topping to add as I saw that many of my peach pie recipes combined those flavors. YUMMY!
What have you been baking lately?