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Preheat oven to 375F and place an oven rack in the lower third of the oven.
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If using a store-bought crust, take it out of the fridge 20 minutes before using.
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Place a single pie crust in the bottom of a tart pan and let the edges hang over.
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Pierce the crust in the bottom of the pan with a fork.
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Spread ¼ cup preserves over the pie crust in the bottom of the pan (not up the sides).
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Arrange the peach slices in concentric circles on top of the crust.
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Fold the crust that is overlapping the sides inward to partially cover the peaches; Note that only the outer portion of the peaches will be covered.
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Bake 20 minutes until the crust is still pale and peaches are just a little tender.
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Take the tart out of the oven and brush the remaining 2 tablespoons of preserves over the peaches.
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Brush the crust with milk and sprinkle the entire tart with cinnamon sugar and/or turbinado sugar (sugar with large crystals).
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Bake 25-30 minutes more until the crust is golden and peaches are tender.
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If the crust is beginning to brown too quickly, lay foil over the tart, but do not secure it – the steam needs to escape or the tart crust will become soggy.
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Place the tart on a cooling rack to let cool 15-30 minutes before serving.
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When ready to serve, dust the tart with powdered (confectioner’s sugar) (opt.)
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Serve with ice cream or whipped cream. Drizzle with warm caramel, if desired.
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Enjoy!