Last week, we had some friends drop by after dinner. Being a good hostess, I whipped up a quick dessert that was both easy and tasty. I had peaches and a package of refrigerated pie crusts. I made a rustic peach tart. It took me less than 10 minutes to pull it together and get it into the oven and only 15 minutes to bake. Our friends were amazed that something so delicious had come together so quickly.
I started with a ready-made refrigerated pie crust that I had on hand. I placed it on parchment on a standard baking sheet. I topped it with with a tablespoon or so of my Amaretto Peach Sauce. (I made two of these. I topped the second with my Blackberry Jam.)
Then I peeled and sliced three large peaches and laid them on top of the crust. My peaches were really sweet, so no additional sugar was needed. You can toss the peaches with a little sugar before placing on the crust, if needed.
I sprinkled a teaspoon of flour on top of the peaches to thicken the juices.
I brushed an egg wash over the crust to make sure that it baked golden brown. Then I sprinkled the crust with vanilla sanding sugar.
Bake the peach tart at 400 degrees for 15-20 minutes. Let cool 10 minutes. Cut into wedges and serve.