Lazy-Day Peach Tart
Recipe from
Better Homes and Gardens
Take a casual approach to homemade peach pie. This free-form tart starts with refrigerated piecrust and doesn't even use a pie tin.
Servings:
Makes 8 servings.
Prep Time:
25 mins
Total Time:
1 hr 35 mins
Ingredients
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1/2 of a 15-ounce packagefolded refrigerated unbaked piecrust (1 crust)see savings
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1/4 cupgranulated sugarsee savings
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4 teaspoonsall-purpose floursee savings
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1/4 teaspoonground nutmegsee savings
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3 cupssliced, peeled peaches or nectarines (1 1/2 pounds)see savings
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1 tablespoonlemon juicesee savings
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1beaten eggsee savings
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1 tablespoonwatersee savings
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Powdered sugar (optional)see savings
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Sweetened whipped cream (optional)see savings
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Directions
1.
Let the piecrust stand at room temperature according to package directions; unfold. Line a large baking sheet with foil and lightly flour. Place pastry on the prepared baking sheet and roll to a 14 x 11-inch oval.
2.
In a large mixing bowl stir together granulated sugar, flour, and nutmeg. Stir in peaches and lemon juice. Spoon peach mixture onto pastry, leaving a 2-inch border. Fold pastry border up and over peaches, folding edges gently as needed. Combine egg and water. Brush egg mixture onto the top and sides of the crust.
3.
Bake in a 375 degree F oven for 40 to 45 minutes or until the crust is golden. If necessary, cover top crust with foil for the last 10 to 15 minutes of baking to prevent overbrowning. Cool for 30 minutes on the baking sheet. Sprinkle edges with powdered sugar, if desired. Serve warm with sweetened whipped cream, if desired. Makes 8 servings.
Nutrition information
Per serving: Calories 186, Total Fat 8 g, Saturated Fat 0 g, Cholesterol 34 mg, Sodium 113 mg, Carbohydrate 27 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 4%, Vitamin C 8%, Calcium 0%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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