Here’s an easy dessert you can make with this late summer treat. Don’t fuss over the perfect crust. Instead whip up a rustic version that is meant to look a little rough around the edges.
Depending on what’s in season, you can substitute apples, pears and even blueberries for this peaches.
Rustic Peach Tart
1 unbaked pie crust (9-inch), homemade or store-bought
4 peaches (about 1 1/2 pounds), peeled, cored, and cut into thin slices, about 1/4-inch thick
1/2 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons all-purpose flour
1teaspoon ground cinnamon
1/4 teaspoon Kosher salt
1 large egg, lightly beaten
Preheat the oven to 375 degrees.
Roll the dough into a 10-inch round about 1/8-inch thick. Transfer to a rimmed baking sheet lined with parchment paper. Set aside.
In a large mixing bowl combine the peaches, 1/2 cup of the sugar, flour, cinnamon, and salt and toss to coat. Fill the center of the pie crust with the peach mixture in an even layer, leaving a 1 1/2-inch border. Fold the border up and over the apples, overlapping every 2 to 3 inches, to make a rim. Brush the rim with the egg wash and evenly sprinkle the remaining 2 tablespoons sugar over the rim.
Bake until the crust is nicely browned and the peaches are bubbling, about 30 to 40 minutes. Remove from the oven and let cool on a rack for 15 minutes before serving. Serve warm.