Day 8 - Pantry Challenge - Rustic Peach Tart

On our way home from the Harbor on Sunday we stopped by a fruit stand tucked away on Georgetown Pike. When we walked in we immediately smelled riped peaches. I have recently started doing more baking and thought of making a peach pie. When I got home I started looking for recipes and I came across this recipe for a rustic peach tart. I served it warm topped with whipped cream.

You can use this recipe and substitue any fruit when making this. I plan to use strawberries tonight. The good thing about this is once again it's easy to make and you can prepare it in a flash. The recipe says to use a pie pan, but you can use a baking sheet as well.

Rustic Pie Tart

Serves 6

1 refrigerated ready-to-use pie crust (1/2 of 15 oz. pkg)
4 fresh, ripe peaches, sliced thin
1/4 c. sugar
2 T. flour
1 T. cinnamon/sugar mixed
Cool Whip topping

Preheat oven to 450 degrees. Place pie crust on a greased 10-inch pie plate.In a bowl, mix together the peaches, flour, and sugar; toss to coat. Pour the peaches onto the pie crust, and gently fold the crust about 2 inches over the peaches, leaving the center of fruit uncovered. Sprinkle cinnamon sugar evenly over tart.Bake 25 minutes or until crust is golden brown and fruit juices are bubbly. Cool slight before lifting pie out of pie plate. Cut into slices; top with whipped topping.

Source: Adapted from Kraft Foods