Country Peach Tart

  Fresh peach pie with less work…I had to try this recipe from "Better Homes and Gardens New Cook Book 15th Edition.”  I used my Freezer Pie Crust, which made making the crust a snap, and the filling was just as simple.  I did roll my pastry out on my pastry mat and then transferred it to the parchment.  
If you need to cover the edges to prevent browning, fold your foil in quarters and cut out the center about the size of your filling hole, then unfold and place it over your tart.  The filling set up nicely.
We enjoyed this with a glass of iced tea – delicious!                    
Country Peach Tart
  1         Recipe Single Crust Pastry (about 11 ounces)
     ¼      Cup Sugar
  4          Teaspoons Flour, All-purpose
     ¼       Teaspoon Ground Nutmeg -- or cinnamon
  3          Cups Peaches -- sliced, peeled (or nectarines) 1 1/4 pounds
  1         Tablespoon Lemon Juice
  1         Tablespoon Sliced Almonds
Preheat oven to 375°.  Prepare pastry.  On a large piece of lightly floured parchment paper, roll pastry into a 13" circle.  Slide paper with pastry onto a half sheet baking pan.
For filling, in a large bowl, stir together 1/4 cup sugar, the flour, and nutmeg.  Add peaches and lemon juice; toss until coated.  Mound filling in center of pastry, leaving the outer 2" uncovered all around.
Fold uncovered pastry up over filling, pleating as necessary and using paper to lift the pastry border if needed.  Sprinkle filling that is exposed with almonds.  Lightly brush top and sides of pastry with milk and sprinkle with additional sugar.
Bake for 50-55 minutes or until filling is bubbly and crust is golden.  If necessary to prevent overbrowning, cover edge of the tart with foil the last 5-10 minutes of baking.  Cool for 30 minutes on the baking sheet on a wire rack.
8 Servings
2012 Cost:  $2.99 or 38¢
Per Serving: 162 Calories; 7g Fat (36.6% calories from fat); 2g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 146mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

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