Rustic Peach Tart
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 1/3 cup all-purpose flour, plus more for the work surface
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 3/4 cup plus 2 tablespoons sugar
- 8 peaches, sliced (peeled, if desired)
- 1 refrigerated piecrust (such as Pillsbury)
Directions
- Heat oven to 425° F. Rinse the peaches and pat dry. Do not peel them. Cut each one in half, discarding the pits. Slice the fruit into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 cup of the sugar. Add the peaches and toss.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the center of the dough. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered.
- Lightly brush the dough with water and sprinkle with the remaining sugar. Bake until golden, 15 to 20 minutes. Reduce oven to 350° F and bake until the juices bubble and thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing.
Nutritional Information
- Per Serving
- Calories 256Calories From Fat 28%
- Fat 8g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 117mg
- Carbohydrate 46g
- Fiber 3g
- Sugar 30g
- Protein 3g
What does this mean? See
Nutrition 101
.
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Quick Tip
After you’ve cut the peaches as above, you can transfer to a container or resealable plastic bag and freeze for up to 3 months.
To defrost, place the container on a counter for 1 to 2 hours or rinse quickly under cool water. Pat the peaches dry. Use
immediately after thawing.
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