Evan Kleiman transforms delicious summer peaches and nectarines into the simplest peach "pie." The easy part is starting with a pre-made crust from Trader Joe's. Then slice in the fruit, add sugar and some lemon and bake. No special equipment necessary! Evan bakes outside at the farmers market in a toaster oven.
Easiest Peach Pie Ever
This recipe uses ready made pie crust for those moments you just want some instant gratification. I use Trader Joe’s which is ready rolled out and actually quite tasty. If you’re really lazy like I am use nectarines so you don’t have to peel them. I love the way the red of the skins bleeds into the filling to give you pretty pink streaks.
You will be making a gallette, which is just a flat tart with a folded over edge. If you need more assistance, watch the video.
For 1 - 8 to 9” rustic tart
1 ready rolled out pie crust
6 yellow Nectarines
¼ cup Sugar or to taste
Squeeze of Lemon Juice
2 – 4 tablespoons flour
½ cup cream
3 tablespoons sugar
Preheat your oven to 375 degrees.
If the nectarines are free stone, meaning the pit comes easily away from the flesh then cut them in half, remove the pits and slice the fruit into ½ inch thick slices. Do this over a bowl. If the nectarines are clingstone then simply use a sharp paring knife to cut the slices away from the pit.
TASTE THE FRUIT. If it’s juicy and sweet you won’t need to add much sugar. You want just enough sugar to brighten the taste and release the fruit’s juices. If the fruit is a bit tart or dry add a little more sugar. Stir to mix. Once the juices release add a little squeeze of lemon. If you want you can grate a little bit of nutmeg into the fruit. Now add the flour a little at a time. You want to add just enough flour to bind the juice. That way, once the tart cooks the flour and fruit juices will bind together to give you a luscious result. Too much flour and it will be dry…too little and the juices will run out of the tart instead of into your mouth. Start with just 2 tablespoons, stir and add more if you need to.
Line a baking tray with parchment paper or use a baking spray. Lay out the prepared dough in the middle of the tray. Don’t worry if the edges of the dough go over the pan sides; you will be folding the edges over. Mound the prepared fruit on the dough, leaving a border of about 2 to 3 inches. Fold up the edge onto and over the fruit.
Mix the egg and cream together in a small bowl. Brush it all over the tart dough. Sprinkle the sugar over. Place the tart in the preheated oven and bake for about 40 minutes or so. The juices should be bubbling and a little thick. EAT.