Country Peach Tart

Easy and Delicious      Lisa Stephenson

Pastry for Single Crust Pie 1/4 cup granulated sugar 4 teaspoons flour 1/4 teaspoon nutmeg 3 cups sliced, peeled peaches (about 1 1/2 pounds) 1 tablespoon lemon juice 1 tablespoon sliced almonds Milk powdered sugar Whipped cream Directions: Prepare pastry for single-crust pi; set aside. Line a baking sheet with foil; sprinkle lightly with flour. Roll pastry to a 13 inch circle on prepared baking sheet.  In a large bowl stir together sugar,flour and nutmeg.  Add peaches and lemon juice; toss gently until coated. Mound peach mixture in center of pastry, leaving a 2 inch border. Fold border up over peaches pleating the pastry as necessary to lie flat against the filling. Sprinkle center with sliced almonds. Lightly brush top and sides of the crust with milk. Bake at 375 for 35-40 minutes or until crust is golden and filling is bubbly. Cool 30 minutes on the baking sheet. Dust edges with powdered sugar. Serve with whipped cream.