This is a super quick, insanely easy dessert that is both beautiful and tasty, and will impress your guests. I use a store bought pie crust. The Pillsbury ones are great, and are usually in the dairy aisle near the butter. Don't get the preformed shell in a foil plate... no no no! :) Get the kind that comes two to a package in a rolled form.
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Filling:
3 C. good, ripe, fragrant peaches, peeled and sliced in about 1/4-1/2 " slices
1/4 C sugar
1 T lemon juice
4 tsp. flour
a pinch of cinnamon (or nutmeg or both)
Extras:
1 egg (for brushing on crust before baking)
Turbinado sugar (a larger crystal than normal sugar) for sprinkling on crust before baking
Directions:
1. Take crust out of box and allow it to come to room temperature (leave plastic wrapping on it).
2. In a bowl, combine sugar, flour and cinnamon/nutmeg. Add peaches and lemon juice and stir to coat peaches.
3. Put parchment paper on a large baking sheet. This is a MUST, unless you want to risk juices oozing out and your tart sticking fast to the baking sheet! Roll out dough and lay on parchment. Here's where I mess with the edges a bit so the final product ends up looking homemade. Just pinch, stretch, etc. the edges a bit to make shape a little less perfectly round.
4. Put peach mixture in the center of the circle, leaving about 2" of dough visible around peaches.
5. Fold dough up on top of peaches in sections, for the look you see in my pictures.
6. Beat the egg a bit, and brush top and sides of dough. Sprinkle turbinado sugar on the egg coated surfaces.
7. Bake 375 F for 40-45 min or until center is bubbly and crust is a lovely deep golden brown.
8. Serve with sweetened whipped cream or a little vanilla frozen yogurt. OR just eat it right up!
ENJOY!
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