Peach Tart - Easy As Pie

OK - this is tooooo easy to make, impressive and delish. Trust me on this. Tonight I served a yummo easy dinner, gourmet hotdogs with carmelized onions, cheese, tapenade, bacon, peppers, the works, together with a red cabbage salad with a creamy ginger dressing. Alrighty then, on to the peach tart.

6-8 peeled and sliced peaches, puffed pastry, 1/3 cup of sugar, 1/2 tsp. of cinnamon and a few tiny dollops of butter, like 1/2 tsp. X 4.

That's it my friends. :)

So you toss the peeled sliced peaches in the sugar and cinnamon in a bowl. Roll out the puffed pastry into a circle and lift gently onto an ungreased baking sheet.

Put all the peaches in the centre of the rolled out round puff pastry and fold the pastry all around into the centre. It won't cover all the peaches and in fact there will be about 5 inches around of peaches exposed. You can sprinkle another 1 tbsp. of sugar over the exposed peaches and top with dollops of butter, brush the pastry with an egg wash (one egg white and a couple of tbsp. of milk) and bake for 1/2 hour at 400 degrees.

It's gorgeous, easy, and delicious. Impress perhaps your usually unimpressed inlaws with it this summer!