Crust adapted slightly from Epicurious, Sweet Potato Pie with Gingersnap Pecan Crust
Time: 1 hour
Serves: 8 people 4 people
Ingredients
For Crust:
5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
Flour for dusting
1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies) [I recommend using a good whole-wheat variety of gingersnap cookies. I like the extra spicy Midel brand gingersnap cookies, but use whatever you like.]
1/2 cup finely ground pecans (2 ounces), toasted
2 tablespoons sugar
1/8 teaspoon salt
Filling:
3 large ripe peaches, sliced thinly
1 tablespoon sugar
1/2 tablespoon cinnamon
1 teaspoon freshly grated nutmeg
Directions
1. Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart dish, knocking out excess flour.
2. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate with fingers. Bake crust 4 minutes, then cool on a rack.
3. Layer peach slices in concentric circles within the tart crust.
4. Sprinkle cinnamon and nutmeg evenly on top of peach slices. Then, spread sugar evenly on top of peaches.
5. Bake in oven for 40 minutes or until top is glistening brown, peaches look soft, and crust is dark brown.
6. Let tart cool before serving.