Rustic Peach Tart

Tomorrow marks the start of fall- and the end of summer, unfortunately. One of the biggest rewards of living in the Pacific NW is the produce that we get here. And the peaches are just out of this world, sweet and of melt-like-butter consistency. If you don't know what to do with peaches, you can make a simple tart, using store-bought pie crust.

I got this recipe from Real Simple-one of my favorite magazines- and it did not disappoint.

Now, it may not be picture-perfect, but the flavors were amazing. Combine it with Tillamook French Vanilla ice cream and you have heaven on earth :)

Ingredients
1/3 cup all purpose floer
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup plus 2 tbsp sugar
8 peaches, sliced and if desired, peeled ( I left mine with peel on)
1 Pillsbury pie crust

Directions
Heat oven to 425. Rinse the peaches and pat dry. Cut each in half, discarding the pits. Slice the peaches into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg and 3/4 cup of sugar. Add peaches and toss.

On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the middle, careful not to overflow. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center uncovered.

Lightly brush the top of the dough with icy water. Bake until golden, 15 to 20 minutes. Reduce oven temp to 350 and bake until the juices bubble and thicken, about another 30 minutes. Let cool for at least 20 minutes before slicing. Each serving is 256 calories, but they are just sooo worth it :)

Tomorrow, Brazilian Beef Strogonoff