Rustic Peach & Basil Tart
(Submitted by: Bob Bacon)
3 Tbsp. flour
½ tsp. ground ginger
¼ tsp. ground nutmeg
1/2 cup sugar
3 Tbsp. vanilla Sugar (turbinado style)
3-4 peaches, peeled and cut into slices
½ cup basil leaves cut into ½” pieces
1 refrigerated piecrust
4oz 7up mixed with ½ envelope unflavored Knox gelatin heated until dissolved
Heat oven to 425 F
Combine flour, 1/2 sugar, ginger, nutmeg in a large bowl, toss with peaches and basil.
Roll out the piecrust onto a foil lined baking sheet. Place the peach mixture in center of piecrust and fold the outer edges up toward the center leaving pleats in the crust. Brush with water and sprinkle with vanilla sugar. Bake for 20 minutes and reduce heat to 350 F and bake another 30 min. Remove and pour 7up mixture into center of pie, lift some of the peaches up so it will flow under them.
Cool the pie, them put in refrigerator so gelatin will set.
“It is great with a little vanilla bean ice cream.”- Bob Bacon