Every Sunday night we host a family gathering.
A meal that my husband and I cook for the girls, my parents, and ourselves.
It is a lot of fun.
Sometimes friends join us,
but mainly it’s just family.
Very casual and relaxed.
It’s also a great excuse to try out different recipes that I’ve wanted to make all week,
but didn’t have the time or energy.
A few Sundays ago I decided to add this free-form Peach Tart to our Sunday dinner.
This recipe is a variation of the one that I had featured in
Louisiana Cookin’ magazine a few years back.
Rustic Peach Tart
1 pie crust
4 large peaches, cut into eighths
1/4 cup dark brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 tablespoons Rum (regular or Spiced)
1 egg, beaten
1 teaspoon coarse sugar (such as Demerara)
Preheat oven to 375 degrees.
Combine peaches, brown sugar, flour, cinnamon, vanilla, lemon juice, and Rum in a large bowl. Let ingredients sit for at least 30 minutes to combine. Next, roll out pie crust into a large circle (at least 12 inches) on a baking sheet.
Place the peaches with the juices in the middle of the pie crust. Fold the crust around the filling. Using a pastry brush, lightly brush the egg over the crust. Sprinkle the entire tart with the coarse sugar.
Bake at 375 degrees for 45 minutes or until lightly browned.