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.
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.