Shelly's Recipe

Lazy-Day Peach Tart

Category: Tarts

1/2 of a 15-oz folded refrigerated unbaked
piecrust (1 crust)
1/4 cup sugar
4 tsp flour
1/4 tsp nutmeg
3 cups sliced, peeled peaches or nectarines
1 tbsp lemon juice
1 beaten egg
1 tbsp water
Powdered sugar (optional)
Sweetend whipped cream (optional)

Let the piecrust stand at room temperature according to package directions; unfold.
Line a large baking sheet with foil and lightly flour. Atop foil-lined baking sheet, roll pastry to a 14x11 inch oval. In a large mixing bowl stir together sugar, flour and nutmeg. Stir in peaches and lemon juice. Spoon peach mixture onto crust, leaving a 2-inch border. Fold pastry border up and over peaches, folding edges gently as needed. Combine egg and water; brush onto the top and sides of the crust.

Bake at 375 for 40-45 minutes or till crust is golden. If necessary, cover crust with foil for the last 15 minutes of baking to prevent overbrowning. Cool for 30 minutes on the baking sheet. Dust edges with powdered sugar, if desired. Serve warm with whipped cream.