jglass
New member
Easy Peach Tart
4 cups frozen peaches, mostly thawed
1 frozen pie crust, thawed, rolled out
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup sugar
4 teaspoons flour
2 teaspoons lemon juice or rum
2 ounces milk
parchment paper
Preheat oven to 375 degrees.
Place pie crust on a parment paper lined cookie sheet.
Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
"Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
Fold the lip of the pie crust over the edge of the peaches.
Coat the edge of the crust with milk.
Bake 35 minutes or until mixture is bubbly and crust is golden brown.
Allow to set before serving.
(If your crust bakes faster than your peaches, just cover the it with some foil.).
4 cups frozen peaches, mostly thawed
1 frozen pie crust, thawed, rolled out
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup sugar
4 teaspoons flour
2 teaspoons lemon juice or rum
2 ounces milk
parchment paper
Preheat oven to 375 degrees.
Place pie crust on a parment paper lined cookie sheet.
Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
"Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
Fold the lip of the pie crust over the edge of the peaches.
Coat the edge of the crust with milk.
Bake 35 minutes or until mixture is bubbly and crust is golden brown.
Allow to set before serving.
(If your crust bakes faster than your peaches, just cover the it with some foil.).