Lunchbreak: Rustic peach tart

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Stephanie Lock

Rustic Peach Tart

1 package Rustic Tart SWEET Ready-to-Roll Dough thawed overnight in the refrigerator

For finishing dough (optional):
2 Tablespoons heavy cream
1 Tablespoon coarse sugar (such as turbinado sugar)

1 1/2 pounds peaches, unpeeled and pitted, cut into 1-inch slices (about 4-6 peaches, depending on size)
1 teaspoon freshly squeezed lemon juice
1/2 cup granulated sugar
1 good pinch of salt
3/8 teaspoons of freshly grated nutmeg
3 Tablespoons tapioca flour
1 Tablespoon butter, cut into small pieces

Prepare crust following thawing and rolling instructions on the back of the SWEET Ready-to-Roll Dough packaging. Toss peach slices with lemon juice in a large bowl. Combine sugar, salt, nutmeg, and tapioca flour in a small bowl. Add sugar mixture to peaches and combine. Assemble and bake (on center rack in a 375 degree oven for about 1 hour or until fruit filling is bubbling and dough is browned) following steps 6-8 on the back of the SWEET Ready-to-Roll Dough packaging. In step 6, dot filling with butter pieces before folding dough over the filling.