Thursday, July 26, 2012

Country Peach Tart

Yes, I realize it's been 5 months since I posted last. :-) That doesn't mean I haven't been baking, it just means I haven't been blogging about it! I've got a bunch of pictures saved up to write about.

I love summer {ugh, not for the weather, especially this year!} - but for the wonderful, fresh produce. I've been enjoying the local farmer's markets and community produce co-ops. Call me crazy, but I would rather eat vegetables than fruit. BUT when we're talking about baking with fruit, now that's a different story! So when I saw beautiful, ripe peaches in the store a couple months ago, I knew I could come up with something to do with them.

I went pretty rustic on the picture-taking this time - but it was just for us here at home. This tart was pretty simple to put together. I used frozen, pre-rolled pie dough, and since there was no pie plate needed, there was also no need for me to fret over the crimping of the edges {my least favorite part of making a pie}. I was a little nervous about folding the crust over the filling and how that would work, but I really just started folding and kept going until I was all the way around, and {in my opinion} it turned out just fine. A delicious summer evening treat!

Country Peach Tart
Recipe adapted from Better Homes and Gardens New Cookbook

1 frozen pie crust
1/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
3 cups sliced, peeled peaches (1 1/2 pounds)
1 tablespoon lemon juice
1 beaten egg
1/4 cup almonds

Thaw pie crust as directed on package for a single-crust pie. Line a baking sheet with foil; sprinkle lightly with flour. Roll pastry to 13" circle atop baking sheet.

Mix sugar, flour, and nutmeg; stir in peaches and lemon juice. Mound peach mixture in center of crust, leaving a 2" border. Fold border up over peaches. Sprinkle almonds over the top, if desired. Combine egg and 1 tablespoon water; brush onto the top and sides of the crust.

Bake in a 375° oven for 40-45 minutes or until crust is golden. To prevent overbrowning, cover edge with foil or a pie crust shield the last 10-15 minutes of baking. Cool 30 minutes on the baking sheet. Serves 8.