This is hands down the best peach dessert I’ve ever had! I love the rustic simplicity, but the flavor is off the charts! You don’t even have to peel the peaches and you can use a store bought pie crust!
Serves 2 – 4
- 5 firm, but ripe yellow peaches, pitted and sliced
- 1/2 cup of sugar
- 1/3 cup of peach preserves, room temperature
- 2 tsp of vanilla extract
- 1/4 tsp of cinnamon
- dash of nutmeg
- 2 Tbs of flour
- 1 pre-made refrigerated pie crust (they come 2 in a box)
- 1 egg
- 1 Tbs of water
- 1 heaping Tbs of Turbinado sugar (course sugar)
- splash of brandy
Preheat oven to 350°
Slice the peaches and place in a large bowl, stir in the sugar, preserves, vanilla, cinnamon and nutmeg. Let stand for 30 minutes, stirring often, then drain well, place the colander over a saucepan and reserve the liquid, this will become your sauce. Toss the drained peaches with 2 Tbs of flour.Roll out the dough on a lightly floured surface into roughly, a 15 inch circle. Spoon the peaches over the dough, leaving 3 inches around the perimeter. Fold in the dough towards the center, overlapping and pleating it as you go. There should be about a 5 inch area of peaches not covered by dough in the middle. Dust off any excess flour. Stir the water and egg together to make an egg wash and brush the dough with it. Sprinkle the turbinado sugar all over the tart. Bake for 55 – 60 minutes until the crust is golden brown. While the tart is baking, heat the reserved peach juices in the saucepan, bring to a boil, then reduce the heat to medium/low, add in a splash of brandy and cook for 5 minutes or so until it starts to thicken. To serve, cut the tart into slices and top with vanilla ice cream or frozen yogurt and drizzle on some of the peach liquid, if you’re not serving with ice cream, just drizzle the liquid on the tart. Enjoy!Note to cooks: You can make this early in the day and reheat it before serving in a 350° oven for just a few minutes.