Rustic Peach Tart
- 9-inch pie crust
- 3/4 c. plus 2 T. sugar, divided
- 1/3 c. all-purpose flour
- 1/2 t. ground ginger
- 1/4 t. nutmeg
- 16-oz. pkg. frozen sliced peaches
Adapted from gooseberrypatch.com
On a floured surface, roll out pie crust into a 12-inch circle.
Place on an ungreased baking sheet and set aside.
Mix 3/4 cup sugar, flour and spices; add frozen peach slices and toss to coat.
Spoon peaches onto crust to within 2 inches of edge. Gently fold over edge of crust to form a 2-inch border, pleating as you go. Moisten crust edge with water; sprinkle with remaining sugar.
Bake at 425 degrees until golden, about 15 minutes; reduce temperature to 350 degrees and bake until bubbly, about 30 to 35 minutes more.
Makes 8 servings.