Friday, September 05, 2008

Rustic fresh peach tart

I'm not exactly sure what makes a tart 'rustic' but I think it means freeform and unique in character. But when I went hunting for a recipe like the one in my head, they all called themwelves 'rustic'.

4 ripe peaches, rinsed and thinly sliced
1 prepared pastry crust (feuilletée)
1 Tbsp flour
1 Tbsp sugar
1/2 tsp cinnamon
1 tsp peach, apricot or orange jam (opt)

Mix together flour, sugar and cinnamon in a bowl. Add peaches and toss to coat.

Lay the pastry crust over a round pie plate. Place the peaches in the center of the crust, spreading them out to be about one layer thick. Pull the edges of the crust up gently to cover the outer edge.

Bake in preheated oven at 350° for 30-35 minutes or until crust begins to brown. Using a pastry brush, paint the crust with jam if you'd like. Bake another five minutes.

Let cool about 15 minutes before serving.

(And yeah. It makes a wonderful breakfast treat the next morning.)

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