Fussing With Forks

Makers Marisa McClellan

Peach Tart by Marisa McClellan of Food in Jars

1 batch tart dough
1 pint home canned peaches
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter
1 egg, beaten

Preheat oven to 400 degrees F.

Open up one pint of home canned peaches and spoon the peaches into a colander to drain (reserve the syrup, it’s delicious in a glass of sparkling water). When they are quite dry, slice the peaches into thin wedges and place in a mixing bowl. Add sugar, cinnamon and nutmeg and toss to combine. Set aside. On a well-floured countertop, roll your tart dough out into a large circle. Transfer the dough to a rimmed baking sheet and arrange the peach slices around the center of the dough, leaving plenty of space around the edges to fold in and contain the syrup that will gather during cooking. When all the peaches are in the tart shell, pull the edges of the dough up and tuck it around the fruit attractively. Pour any juice that collected in the bowl over the fruit. Dot the peaches with bits of butter and brush the beaten egg. Place pan in the oven and bake for 25-30 minutes, until the fruit bubbles and the crust is nicely browned. Remove from oven and let it sit for at least 15 minutes before serving.

For Canned Peaches & Tart Dough recipe visit Food In Jars.

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