Made with a buttery pastry crust and fresh juicy peaches, you'll want to savor every bite of these delicious tarts.
1/2 recipe pie crust, no egg
4 Bristol Farms Halved Peaches
6 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon lemon zest
2 tablespoons butter
Line four 4” tart shells with pie crust and preheat the oven to 400°F.
In a bowl, combine 3 tablespoons sugar, 1 teaspoon cinnamon, nutmeg, and salt.
Remove peach halves from the jar and drain on top of a paper towel. Once lightly drained, evenly coat your peaches with the sugar and spice mixture.
In a separate bowl, combine the remaining sugar, cinnamon, and lemon zest. Whisk until fluffy.
Use a fork to poke holes into the bottom of the pie crusts. Use a pastry spatula or the back of a spoon to smooth the butter mixture over the bottom of each tart shell.
Place one peach half, cut down, in the center of the tart.
Bake for 15-20 minutes, or until the crust is golden brown.
Let rest until cool and enjoy