Saturday, July 29, 2006

Cooking continued: rustic peach tart

From Real Simple this month, a rustic peach tart. Very similar to Ina Garten's Apple Crostata in Barefoot Contessa's Parties, but edited the real simple way...

1/2 c all-purpose flour, plus more for the work surface
1/2 t ground ginger
1/4 t ground nutmeg
3/4 c plus 2 T sugar
8 peaches, sliced (peeled, if desired)
1 refrigerated piecrust (such as Pillsbury)

Heat oven to 425degrees F. In a large bowl, combine the flour, ginger, nutmeg, and 3/4 cup of the sugar. Add the peaches and toss. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the center of the dough. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center of the tart uncovered. Lightly brush the dough with water and sprinkle with the remaining sugar. Bake until golden, 15 to 20 minutes. Reduce oven to 350degrees F and bake until the juices bubble and thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing.

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