1 cup thinly sliced, peeled peaches or frozen unsweetened peach slices
1 tablespoon snipped dried tart red cherries, cranberries or raisins
1/2 teaspoon lemon juice
Prepared pie dough for two tarts (a recipe that makes two single-pie crusts should be enough)
2 tablespoons almond brickle pieces
1 tablespoon chopped almonds (or pecans)
In a medium bowl stir together the sugar, flour and cinnamon.
the peaches, cherries, cranberries or raisins and the lemon juice.
Toss to coat peaches. (If you're using frozen peach slices,
let the peach mixture stand for 15 to 30 minutes or until the peaches
are partially thawed but still icy.)
Prepare pie dough according to your recipe. On a lightly floured
surface, roll each portion of dough into a 7 1/2-inch circle. Trim
circles to seven inches. Transfer the circles to an ungreased baking
Stir the peach mixture. Spoon half of the peach mixture in the center
of each circle, leaving about 1 1/2-inch border. Fold the dough
border up around peach mixture, crimping pastry to form an edge.
Mix brickle pieces and almonds. Sprinkle over peach mixture.
in a 375 degree F oven about 25 minutes or until edges are golden
and peaches are tender.
Cool tarts slightly on the baking sheet
set on a wire rack.
Serve warm with whipped cream or vanilla ice cream.