LATTICE TOP PEACH TART

MAKES ONE 9-INCH TART

I love peaches and use them often when they are in season. This recipe calls for a 9-inch tart pan with removable bottom, but it could also be made in an 8-inch pie pan.

INGREDIENTS

1 double crust pie crust recipe (See Favorite Pie Crust)

5-6 medium peaches, peeled and sliced (about 3 cups)

1/2 cup sugar (more or less depending on sweetness of peaches)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground ginger

Pinch of salt

1-1/2 teaspoons lemon juice

4 tablespoons flour

1 egg yolk

1 tablespoon water

Preheat oven to 425° F. Line a 9-inch removable bottom tart pan with half of the crust. Chill approximately 20 minutes.

In a large bowl, mix together the peaches, sugar, cinnamon, nutmeg, ginger, salt and lemon juice. Add the flour; combine well and let stand about 10 minutes. Place in chilled crust.

Roll out remaining 1/2 of pastry dough. Cut into strips. Place on top of peaches making crisscross with strips. Press the ends into the edge of the crust to seal. Brush with egg yolk mixed with water. Bake for 40-45 minutes, or until pie is bubbly and crumbs are browned. Remove from oven; place on cooling rack. When completely cooled, remove sides from pan and place pie on platter. Serve with a scoop of ice cream or dollop of whipped cream, if desired.

Note: Most pie crusts recipes are for 9-inch pies, so there will be some dough leftover. It may be frozen for future use. If you have a recipe for one 10-inch pie, that will work.

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