Cooking

Rustic Peach Tart

Every Sunday night we host a family gathering.
A meal that my husband and I cook for the girls, my parents, and ourselves.
It is a lot of fun.
Sometimes friends join us,
but mainly it’s just family.
Very casual and relaxed.
It’s also a great excuse to try out different recipes that I’ve wanted to make all week,
but didn’t have the time or energy.
A few Sundays ago I decided to add this free-form Peach Tart to our Sunday dinner.

This recipe is a variation of the one that I had featured in
Louisiana Cooking magazine a few years back.

Rustic Peach Tart

1 pie crust
4 large peaches, cut into eighths
1/4 cup dark brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons Rum (regular or Spiced)
1 egg, beaten
1 teaspoon coarse sugar (such as Demerara)
Preheat oven to 375 degrees.
Combine peaches, brown sugar, flour, cinnamon, vanilla, lemon juice, and Rum in large bowl.  Let ingredients sit for at least 30 minutes to combine.  Next, roll out pie crust into a large circle (at least 12 inches) on a baking sheet.
Place the peaches with the juices in the middle of the pie crust.  Fold the crust around the filling. Using a pastry brush, lightly brush the egg over the crust.  Sprinkle the entire tart with the coarse sugar.

 

 

Bake at 375 degrees for 45 minutes or until lightly browned.

Enjoy with Root Beer Floats with Cherry Infused Vanilla Vodka

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