A Peach of a Cheat- Rustic Peach Tart

Sorry for that short break! I've been doing better at keeping up with posting, but I was working on two papers last week and studying for my History midterm. Then Friday I came home with a sore throat that I assumed was from all the dust I was kicking up moving equipment. The chills and fever that followed behind on Saturday proved me wrong. I'm still under the weather so, along with my cold, my kitchen's caught a bit of a cold too. But I happened to have this recipe in my back pocket, and figured now as good a time as any to share it.

I made this recipe awhile back, and it was a great, quick treat. I had a busy day, but Josh had an even busier one helping his dad chop up a tree that fell in their yard. I figured a hard day's labor earned him something special, even if I was busy. This, like the very popular donut recipe, is an idea from Real Simple magazine. I have to say, I'm becoming a big fan of their "Fake It, Don't Make It" features. I know that taking short cuts might not be seen as the classiest thing all the time, but we live in a busy world, right? I know I do! Wife, job, school, housekeeping- I have a lot of hats to wear. So, taking an easier route sure can help sometimes. Anyway, this particular easy-does-it recipe was for a Rustic Peach Tart. I just happened to have almost everything I needed on hand, so after a slight adjustment I got to quick work. Josh really liked his sweet reward, it was especially good with vanilla ice cream on the side.

Rustic Peach Tart
Recipe from Real Simple; Makes 6 servings

1 refrigerated pie crust, half of a 15 oz. package
16 ounce package frozen peaches, thawed for 30 minutes
1 teaspoon cornstarch (optional)
4 tablespoons sugar
Zest from 1/2 lemon
1 egg, lightly beaten

• Preheat oven to 375 degrees.
• Lightly coat a baking sheet with vegetable cooking spray. Place the pie crust on the sheet. Place the peaches in the center of the crust. Sprinkle with the cornstarch (if using) and toss. Sprinkle with 2 tablespoons of the sugar and the zest. Fold the outer edge of the crust over the peach filling. Lightly brush the crust with egg and sprinkle with the remaining sugar.
• Bake until the crust is golden and the peaches are bubbling, about 35 minutes. Serve warm or at room temperature.

My notes: I didn't have a lemon to zest, so instead I added a scant teaspoon of cinnamon to the sugar. I mixed it in with all 4 tablespoons so that there would be cinnamon-sugar in both the peaches and on the crust.