1 refrigerated pie crust
3 or 4 large peaches, peeled & sliced
1/2 teaspoon ground ginger
1/4 cup flour
1/4 teaspoon nutmeg
1/4 cup sugar
Remove pie crust from refrigerator & allow to come to room temperature.
Preheat oven to 425 degrees.
Combine peaches, flour, sugar & seasonings. Toss to mix well.
Line large baking sheet with foil, & unfold the dough into a 12" circle. Arrange peaches in the center of the dough. Fold the outer edge over peaches, allowing it to fall into pleats. Leave the peaches in the center of the tart uncovered.
Lightly brush the dough with water & sprinkle with additional sugar if desired.
Bake until golden, 15-20 minutes.
Reduce oven to 350 degrees and bake until juices bubble & thicken, about 30 minutes more. Let cool for at least 20 minutes before slicing.
Shelly's birthday, 2007