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Rustic pie Tart




Source of Recipe


PBS


List of Ingredients




1 refrigerated piecrust, such as Pillsbury (1/2 15-ounce package)
16-ounce package frozen peaches, thawed for 30 minutes
1 teaspoon cornstarch (optional)
4 tablespoons sugar
Zest from 1/2 lemon
1 egg, lightly beaten

Heat oven to 375° F.

Lightly coat a baking sheet with vegetable cooking spray. Place the piecrust on the sheet. Place the peaches in the center of the crust. Sprinkle with the cornstarch (if using) and toss. Sprinkle with 2 tablespoons of the sugar and the zest. Fold the outer edge of the crust over the peach filling. Lightly brush the crust with the egg and sprinkle with the remaining sugar.

Bake until the crust is golden and the peaches are bubbling, about 35 minutes. Using a spatula, loosen the bottom of the tart from the baking sheet. Transfer to a platter or cutting board. Serve warm or at room temperature.

Recipe