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Rustic Peach Tart


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Rate this recipe 4.3/5 (7 Votes)


  • 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


Step 1

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.


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