Peach Tart

1 refrigerated pie crust
1/4 c. sugar
4 t. all-purpose flour
1/4 t. nutmeg
3-4 peeled, sliced peaches*
1 T. lemon juice
1 beaten egg
1 T. water
Powdered sugar
Whipped cream or vanilla ice cream

Let piecrust stand at room temperature per package directions. Line baking sheet with parchment paper.

Mix together sugar, flour, and nutmeg. Add peaches and lemon juice. Mix to combine, then spoon into center of crust on baking sheet. Fold edge of crust over, pleating as necessary, leaving a gap in the middle. Brush egg and water mixture on top and sides of crust.

Bake at 375 degrees for 40-45 minutes, until crust is golden. Cool, dust with powdered sugar, and serve with whipped cream or ice cream.

Also good with nectarines (no need to peel them) or apples (peeled). If using apples, may need to dot with butter before baking.

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