This free-form tart calls for a purchased pie crust for ease of preparation, although you can make your own. To peel peaches, blanch in boiling water for a few seconds, let cool and peel.
1/4 cup sugar
4 tsp flour
1/4 tsp nutmeg
3 cups sliced, peeled peaches
1 TBS fresh lemon juice
1 TBS sliced almonds
Single pie crust, purchased or homemade, unbaked
Powdered sugar and whipped cream
Preheat oven to 375
Place pie crust on shallow baking sheet with sides.
In a large bowl, mix together sugar, flour, and nutmeg. Add peaches and lemon juice, stirring gently. Pour peach mixture into center of pie crust, leaving a 2-inch border. Sprinkle almonds on top. Fold sides of pie crust up and over the peaches at the edge to form a free-form tart. You may have to ‘pleat’ the pastry to get it to lay flat against the peaches.
Bake for 35 – 40 minutes or until bubbly. Cool and dust with powdered sugar. Serve with whipped cream.
Serves 6 – 8.
Pair with Ohio ice wine or honey mead.