Freestyle Peach Tart Recipes

PEACH CROSTATA

Steps:

• Preheat the oven to 400 degrees F.
• Roll the pie crust out into a big circle, about 12 inches in diameter. Don't worry if it's not a perfect circle. Transfer the pie crust onto a rimmed baking sheet, then keep in the freezer or fridge while you work on the peaches.
• Cut the peaches into quarters, then cut the quarters into quarters, for a total of 16 slices per peach. Discard the pits.
• Toss the peaches in a big mixing bowl with the brown sugar, cinnamon, spiced rum, vanilla extract, lemon juice, and flour. Set this mixture aside.
• Dump the peaches, along with any of the liquid in the bowl, onto the center of the rolled out pie crust, leaving a 2 inch rim on all sides of the peaches.
• Distribute the peaches as necessary to form into a relatively flat layer (it's okay to have the peaches piled up on top of each other).
• Gently fold the sides of the pie crust up and over the peaches, then brush the crust with heavy cream.
• Sprinkle turbinado sugar all over the heavy cream brushed pie crust.
• Bake the crostata for about 40 minutes until the edges are golden brown and the peaches are bubbling. Serve warm with a big scoop of ice cream, if desired. Enjoy!

PRETTY PEACH TART

Steps:

• Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack., In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds., Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.