Rustic Peach Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Uncooked Pie Crust 9", refrigerated Peaches, fresh, 3 large, refrigerated Brown Sugar, 1/4 cup Corn Starch, 2 Tbsp. Egg, fresh, slightly beaten, for egg wash
Cool the ready-to-bake pie crust and peaches in refrigerator.
Preheat oven 425F.
Cover the baking sheet with aluminum foil and spay it with a non-stick spray. Place the cool pie dough on the foil and unroll it.
In a bowl mix the sugar and corn starch with your fingers.
Cut the cooled peaches in big 1/2" chunks. It'll prevent them from cooking all the way through and getting mushy. Put the peaches in the bowl and mix it with sugar and corn starch.
Put the peaches in the middle of the dough leaving 1" on edges. Fold the edges covering peaches and pinching the dough to hold together.
Beat up the egg and brush the pie edges.
Bake the pie on the bottom of the oven for 35 minutes.
Serve warm.
Number of Servings: 4
Recipe submitted by SparkPeople user IRONORCHID.
Preheat oven 425F.
Cover the baking sheet with aluminum foil and spay it with a non-stick spray. Place the cool pie dough on the foil and unroll it.
In a bowl mix the sugar and corn starch with your fingers.
Cut the cooled peaches in big 1/2" chunks. It'll prevent them from cooking all the way through and getting mushy. Put the peaches in the bowl and mix it with sugar and corn starch.
Put the peaches in the middle of the dough leaving 1" on edges. Fold the edges covering peaches and pinching the dough to hold together.
Beat up the egg and brush the pie edges.
Bake the pie on the bottom of the oven for 35 minutes.
Serve warm.
Number of Servings: 4
Recipe submitted by SparkPeople user IRONORCHID.
Nutritional Info Amount Per Serving
- Calories: 326.7
- Total Fat: 14.5 g
- Cholesterol: 27.3 mg
- Sodium: 289.1 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 2.4 g
- Protein: 2.3 g
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