Lattice-Top Peach Tart
Makes one 9-inch tart
I love peaches and use them often when they are in season. Sometimes, I go all out and make this easy and delicious pie recipe. I like to use a 9-inch tart pan with removable bottom because I love the presentation, but I would not hesitate to make this in a pie pan, preferably 8-inches for this amount of filling.
- One batch pie dough for double crust pie, store-bought or homemade (see the similar and related recipes links)
- 5 to 6 medium peaches, peeled and sliced (about 3 cups)
- 1/2 cup granulated sugar (more or less depending on sweetness of peaches)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
- 1-1/2 teaspoons fresh lemon juice
- 4 tablespoons all-purpose flour
- 1 large 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 30 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 half 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. Beat together the egg and water. Brush the mixture on the top crust strips. Bake for 40-45 minutes, or until pie is bubbly and top is 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.
Notes: Most pie crusts recipes are for 9-inch pie pans, so there will be some dough leftover. It can be frozen for future use, or roll it out, sprinkle with cinnamon-sugar and bake for a special treat. If you can get freestone peaches do so, because it is much easier to remove the pits.